vegan nacho cheese

Ultra cheesy vegan nacho cheese. Creamy, rich and super simple to make, this is ideal as a dip for your tortilla chips or poured over fully loaded nachos! Gluten-Free.

Vegan Nacho Cheese

(225 grams) Cashews (Raw)*

Lemon Juice (freshly squeezed)

Nutritional Yeast

tsp Onion Powder

tsp Garlic Powder

Dijon Mustard

tsp Smoked Paprika

tsp Turmeric*

Tbsp Jalapeño Slices

(480 milliliters) Vegetable Stock

Add all the ingredients to your blender jug and blend.

Transfer to a saucepan and heat, whisking regularly until hot (don&#8217;t let it boil). It will thicken while it heats. If you think it&#8217;s getting too thick, add in a little water (be careful as if it gets too thin that is harder to fix than if it&#8217;s too thick) and whisk it in until it&#8217;s the right consistency.

Serve as a dip for tortilla chips or pour over a plate of fully loaded nachos.

Store leftovers in the fridge. It will thicken when cooled, so when you reheat add in more water as needed to reach the desired consistency.

This was delicious and super simple to make. I followed the recipe to make the loaded nachos and it was better than my favourite restaurant vegan nachos that I never dreamed about being able to emulate let alone surpass! 
Thank you for sharing!

It was soooooooo good!!!! I didn’t add the mustard because I didn’t have any. I substituted the jalapeño peppers for banana peppers because that’s what I had. It was amazing! I definitely will be making this again!!!!!

Thank you for sharing!! 
Now I’m interested in your other recipes....lol you’ve earned some trust points with me :)

FINALLY I HAVE FOUND MY HOLY GRAIL VEGAN NACHO CHEESE!!! I'm sorry for yelling but I am just so excited. I have tried so many vegan cheese sauce recipes and all of them have been... nice. But none of them were ever good enough for me to use the recipe again. But this one... ooooh boy it's amazing. I get really turned off and anxious when I see a recipe with LOADS of different ingredients, but this ingredients list I found was very basic, I had everything in the cupboard, and hardly any prep time. I ended up adding salt and extra nutritional yeast but that was just my preference. THANK YOU! And best thing is you don't have to soak the cashews!

I am not normally a blog commenter but this stuff is amazing. I also made your seitan steaks and made cheesesteak sandwiches with them today. wow. Could not recommend a website more

https://mediavine-res.cloudinary.com/video/upload/t_original/v1541580067/f5dplue41kfw4wp8pdpp.mp4

Vegan Nacho Cheese - Loving It Vegan. Ultra cheesy vegan nacho cheese. Creamy, rich and super simple to make, this is ideal as a dip for your tortilla chips or poured over fully loaded nachos. Gluten-Free.

Vegan Nacho Cheese - Loving It Vegan

This vegan cheese tastes like real cheese. It's a delicious and healthy alternative to cheese, made with inexpensive and easy to get ingredients.

Vegan Cheese

potatoes (360 g), peeled and diced

carrots (135 g), peeled and diced

water (125 ml)

nutritional yeast (35 g)

extra virgin olive oil (70 g)

lemon juice

salt

garlic powder

onion powder

Boil or steam the potatoes and carrots for about 20 minutes or until soft.

Add all the remaining ingredients and blend until smooth.

Serve immediately with tortilla chips, crudités or use it to make pizza, lasagna, mac and cheese or any other recipe that calls for cheese. Keep leftovers in a sealed container in the fridge for about 4-5 days. You can also freeze it if you want. I usually transfer the frozen container to the fridge the night before, that way it defrosts by itself. I reheat it in a saucepan and add some water or milk if needed.

I made this and it was easy and really delicious.  I was pleasantly surprised.

I've made this twice already! My husband and I are astounded this tasted so much like cheese dip! He was upset when I thought he was finished with his cheese and I washed his bowl! Haha! I had to make it again the next week. Which isn't a bad thing, it was super good! I used it for Mac n cheese first then as a dip. Only thing I would microwave in small increments of 10 seconds and stir each time. It started to cook and harden after 20 seconds without stirring. We loved this! This will be a staple in our household. I added you to Twitter,  Instagram and subsided to your emails. I am looking into your general tsos next and will continue to cook all the recipes I would love to try.Thank you!

I love this recipe! I’ve toyed with it over the years and it’s one of my favorites. So simple cheap and satisfying. When I have it on hand I add  white miso to it making it extra tasty 😄

A lot of other vegan cheeses are somewhat grainy, but this was so creamy and smooth, just like real nacho cheese. We put it on tacos and it was SO GOOD!! I made it exactly to recipe and the whole family ate it up.

I'm so excited about this cheese recipe! I added a few slices of bottled jalapeno peppers and it is soooo good.

My go to sauce I even prefer this to regular cheese sauce most times very simple recipe usually always have ingredients on hand love it

Can I use onion juice n smashed garlic cloves instead of powders

Can I use onion juice n smashed garlic cloves instead of powders??

Excellent recipe! I have made some simple adjustments depending on my application of the sauce (ie. When I'm making it for baked potates, I use soft tofu instead of potatoes so up my protein intake and not double up on starch). I also adjust the seasoning depending of who I make it for (my husband loves garlic so I go a little heavier for him) but that's the amazing thing about this recipe is it's flexibility and it turns out fantastic everytime!

Hi, I have just tried this recipe without the yeast. My sauce has a weird after taste - maybe feels raw / little pungent. (I know its not spoilt, just wondering why it tastes like that). Anyone else face this problem?

https://content.jwplatform.com/videos/TYx5upvF.mp4

This vegan cheese tastes like real cheese. It’s a delicious and healthy alternative to cheese, made with inexpensive and easy to get ingredients.

Vegan cheese 

A rich and creamy vegan nacho cheese sauce for veggies, potatoes, and nachos.

Vegan Nacho Cheese Sauce

white miso ((optional))

water ((to mix with the miso))

soy milk (cold) (or any other plant-based milk or a can of coconut milk)

yeast

corn starch (or potato starch)

tapioca starch

turmeric

Mix together miso with a small amount of water and set aside.

Add 1 ½ cups of cold plant-based milk to a saucepan.

Add in the starches, nutritional yeast, salt, and turmeric. Stir well with a whisk.

Turn on the heat to medium and stir constantly while heating.

After a few minutes (once your sauce starts to boil) it will thicken very quickly.

Allow it to boil for about 30 seconds and then remove from heat.

Pour in your miso mixture and stir until smooth.

Serve warm over broccoli, potatoes, or nachos! 

https://content.jwplatform.com/videos/RIZscvrR.mp4

A vegan nacho cheese sauce made without nuts.

nacho cheese sauce

This vegan nacho cheese sauce is easy and tastes unbelievably like the real thing! Essentially a plant based queso, it's creamy and packed with favor.

Vegan Nacho Cheese (Easy Blender Queso!)

raw unsalted whole cashews

mild green chiles

yellow mustard

chili powder (make sure it’s not spicy!)

cumin

turmeric (for color, optional)

water

Soak or boil the cashews

Place the cashews in a bowl with water and allow them to soak for at least 1 hour (or longer, overnight if you think ahead.) OR Time saver trick! Place the cashews in a pot on the stovetop and cover with 2 inches hot water. Bring to a boil, then boil 10 minutes (for high speed blender) or 15 minutes (for standard blender). 

Place all ingredients in a high speed blender and blend on high until creamy and fully combined. Place in a sealed container and store in the refrigerator.

Thank You Thank You for making a vegan nacho cheese recipe that doesn’t contain the disgusting ingredient nutritional yeast!!!!

I'm making this nacho cheese right now to have on some baked potatoes. I followed the directions exactly, and the boiling of the cashews is an amazing trick that I'll use every time now—it makes smoother cashew cheese than soaking overnight!

I did add a couple of ingredients: two tbsp nutritional yeast and a generous splash of warm water. That really perfected it for me!

I loved the simplicity of the recipe.  Next time I will use 1/2 tablespoons of mustard because it overpowered.   After reading the comments, I used 2 tablespoons of nutritional yeast and 1/2 pickled jalapeño and carrots.

https://www.youtube.com/watch?v=HD1KDlMy_kU

Want to make a healthy vegan nacho cheese sauce at home? Basically vegan queso, this cashew cheese sauce recipe is ultra simple and delicious! 

RECIPE LINK: https://www.acouplecooks.com/how-to-make-vegan-nacho-cheese 

FULL RECIPE: 
1 cup raw unsalted whole cashews
1 7 ounce can mild green chiles
1 tablespoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder (make sure it's not spicy!)
1/2 teaspoon cumin
1/2 teaspoon turmeric (for color, optional)
1 teaspoon kosher salt
1/2 cup water

Place the cashews in a bowl with water and allow them to soak for at least 30 minutes. (You can soak even longer if time allows, or even overnight if desired. If you don't have a high speed blender, we recommend soaking at least 1 hour.)

Place all ingredients in a high speed blender and blend on high until creamy and fully combined. Place in a sealed container and store in the refrigerator.

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How to Make Vegan Nacho Cheese

A healthy version of everyone&#39;s favorite nacho topping that packs tons of flavor!

Vegan Nacho Cheese With Hidden Veggies

sunflower seeds (soaked)

sweet potato (medium, cubed)

carrot (medium, chopped)

onion

garlic

tsp mustard (omit if allergic)

nutritional yeast

lemon (juiced)

banana peppers

tsp salt

paprika

On a sheet pan, add the sweet potato, carrot, garlic and red onion. Bake at 400F for 30 minutes, until soft.

In the meantime, boil the sunflower seeds for 10 minutes.

Once the vegetables are cooked and the sunflower seeds are soft, when safe to handle, transfer to a high speed blender with all remaining ingredients and combine until smooth. Add more water as needed to thin. Enjoy with nachos, or as a delicious pasta sauce. 

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