Easy Vegan Nacho Cheese

This dairy-free queso takes vegan cheese to a whole new level. It’s a combination of my regular vegan cheese sauce paired with salsa, so you can kick the spice up a notch with medium or hot.

We have more vegan cheese sauce recipes on this website like our 5-minute vegan cashew queso, this sweet potato cheese sauce, and my cashew vegan mozzarella.

Reasons you will love this cheese

• Creamy and Indulgent Flavor: This vegan nacho cheese delivers a rich, cheesy taste and creamy texture that rivals traditional cheese, making it a delicious and satisfying snack for everyone, including those on a plant-based diet.
• Nutritious Ingredients: Made with wholesome ingredients like cashews, nutritional yeast, and spices, this vegan cheese is packed with vitamins and healthy fats, providing a guilt-free way to indulge in your favorite cheesy dishes.
• Versatile and Flavorful: Perfect for nachos, tacos, or drizzled over veggies, this vegan nacho cheese adds a burst of flavor to a variety of dishes, enhancing your meals while keeping them plant-based and delicious!

Ingredients you will need

• Vegetables- Potatoes, carrots, and onions are the surprising ingredients for this cheese sauce.
• Cashews– I like to use cashews for the cream texture, but this recipe can be made with white beans instead or a combination of both.
• Nutritional yeast- It imparts a rich, cheesy flavor that mimics the taste of dairy cheese.
• Lemon juice- To add a tangy, acidic flavor that mimics the sharpness found in traditional dairy cheeses. It also helps balance the richness of ingredients like nuts or seeds, creating a more authentic and well-rounded cheese-like taste.
• Spices- Onion powder, garlic powder, paprika, and cayenne powder round out the flavor.
• Salsa- Adds a burst of flavor and freshness to vegan nacho cheese sauce, enhancing its overall taste profile with tangy tomatoes, zesty spices, and a hint of heat. It also contributes moisture and texture, making the sauce creamier while providing an extra layer of complexity that complements the cheesy flavor.

Substitutions and variations

One of the best things about this vegan cheese is that it can be made with either cashews or white beans for those avoiding nuts. Better yet, do a combination of both to reduce the fat but maintain the creamy rich texture.

• 1st Version: Originally, I made it with 1/2 cup of raw cashews.
• 2nd Version: Now, I sometimes sub out white beans–like navy beans or cannellini–to lower the fat content even more. For those avoiding nuts completely, this is a terrific nut-free cheese sauce.
• 3rd Version: Nowadays, I mostly make with a combination of the two–1/4 cup cashews + 1/4 cup white beans. It has a warm creamy texture with less fat. This easy vegan cheese sauce has so many options!

STEP #1:  I have a Vitamix blender and so don’t take the time to soak my cashews. That thing is powerful and everything that goes into it comes out creamy.

However, if your blender isn’t jet engine speed, soaking the cashews in warm water for at least 30 minutes before adding to this recipe will help this recipe come out more creamy. 

STEP #2: Dice up the potatoes, carrots, and onion. I like to leave the peelings on mine, but you can peel them if desired.

In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in a pot and allow to cook until veggies are tender approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.

STEP #3: When veggies are tender, drain the water, and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.

STEP #4: Combine 2 cups of cheese sauce and 1 cup of salsa. Stir well and eat!

I have a recipe for homemade oil-free corn tortillas that are simple and perfect for dipping if you want to give them a try.

*Originally published February 2, 2015.