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Herbivore's Kitchen

Vegan Nacho Cheese Recipe

Looking for the best vegan nacho cheese recipe? This cashew-based vegan nacho cheese sauce is epic! It’s easy, rich and creamy. This nacho cheese recipe is perfect for topping your vegan nachos, making vegan enchiladas or to use as a dip for your homemade soft pretzels or French fries!
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Total Time 30 minutes
Course Appetizer, Condiment, Sauce
Cuisine American, Mexican
Servings 0 jar

Ingredients
  

  • 1 cup cashews
  • 3/4 cup water
  • 2 tbsp nutritional yeast
  • 1 tbsp light miso paste white or yellow miso paste
  • 1 tbsp tomato paste
  • 1/4 cup red onion coursely chopped
  • 1 tbsp spicy brown mustard
  • 1 clove garlic
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh jalapeno washed, deseeded and diced
  • 1/4 tsp smoked paprika

Instructions
 

  • Prepare the cashews by soaking them 2 cups hot water for about 30 minutes.
  • Rinse and drain the soaked cashews and combine them with the rest of the ingredients in a high-speed blender. Blend until creamy.

Notes

  • This vegan nacho cheese sauce does not reheat well in the microwave. The best way to warm this up is to return it to your blender and let it run until it’s warm. In the alternative, reheat the sauce in a small saucepan with a small amount of water (~2 tbsp). Stir constantly until warm.
Keyword cashew cheese sauce, nacho cheese, nacho cheese dip, nacho cheese sauce, plantbased cheese, vegan cheese, vegan nacho cheese
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