Are you a fan of rich, creamy nacho cheese but can’t have dairy? Then this vegan nacho cheese recipe is for you! It’s easy to make and made with simple ingredients such as sweet potatoes, raw cashews, and nutritional yeast. So grab your chips because it’s time to make some delicious vegan nacho cheese! I think you’re going to love it! This goes perfectly with Dairy-Free Rotel Dip.
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Ingredients
To create this delicious vegan nacho cheese that rivals the real thing, you’ll need the following ingredients:
- Sweet Potatoes
- Raw cashews
- Olive Oil
- Nutritional yeast
- Canned jalapenos slices
- Apple Cider Vinegar or lemon juice
- Garlic Powder
- Onion Powder
- Salt
- Water
These plant-based ingredients may surprise you, but when combined, they create the perfect cheesy flavor and texture for your nachos.
Instructions
Peel and dice the sweet potatoes and place them in a pot along with the 1/2 cup of raw cashews. Add enough water to cover the potatoes. Bring to a soft boil and continue to boil for 8-9 minutes or until the potatoes are fork-tender.
While the potatoes and cashews are cooking, add the rest of the ingredients to a blender.
Drain in a colander, and then add the potatoes and cashews to the blender. Keep the lid ajar so that steam does not build up while blending, or leave the center of the blender lid open. Blend the mixture slowly and then speed up until it’s smooth and creamy.
If you would like to warm the sauce, heat it over medium-low heat, stirring until it is heated through.
Store leftovers in the refrigerator.
Special ingredients
Amazon Affiliate Links (My Kitchen Essentials)
- Raw Cashews – Either raw cashew pieces or whole cashews can be used.
- Nutritional Yeast – My favorite to use is Anthony’s Non-Fortified Nutritional Yeast.
More gluten-free and dairy-free snacks
Vegan Nacho Cheese (Easy & Delicious)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 1/2 cups 1x
- Category: Snacks
- Method: Stove Top
- Diet: Gluten Free
Description
Vegan Nacho Cheese made with plant-based ingredients, this cheesy dip has all the flavors of regular nacho cheese, without dairy.
Ingredients
- 2 cups diced sweet potatoes
- ½ cup raw cashews
- ¼ cup olive oil
- 3 tablespoons nutritional yeast
- 3 tablespoons canned jalapeno slices
- 1 tablespoon apple cider vinegar or lemon juice
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup water
Instructions
- Peel and dice the sweet potatoes and place them in a pot along with the 1/2 cup of raw cashews. Add enough water to the pot to cover the potatoes and cashews. Bring to a soft boil and continue to boil for 8-9 minutes or until potatoes are fork-tender.
- While the potatoes and cashews are cooking, add the rest of the ingredients to a blender.
- Drain in a colander, and then add the potatoes and cashews to the blender. Keep the lid ajar so that steam does not build up while blending, or leave the center of the blender lid open. Blend the mixture slowly and then speed up until it’s smooth and creamy.
- If you would like to warm the sauce, heat it over medium-low heat, stirring until it is heated through.
- Store leftovers in the refrigerator.
Shelby
Hi!
I’m just wondering how long it would last in the fridge, and if it can be frozen?
Megan
Could I use something other than cashews? Possibly coconut cream? We can’t have nuts, but coconut is ok.
MamaShire
I haven’t tried it with anything other than cashews so I can’t say for sure, but you could definitely try it. If you do, I’d love to hear how it turns out.
Lo
This was GREAT! I would have never guessed those ingredients together could taste so close (or better, b/c healthier) to actual nacho cheese- wow- thanks!!
MamaShire
Thanks for taking the time to leave me a comment and a 5 star rating!! I’m so glad you enjoyed this recipe.
Hillary
Did you ever try making it with coconut? We are also nut free & would love to know if it worked out!
April Ann Wofford
I would love to see come comments from people about how this tastes. My dairy free kids sure miss nachos!