*This post may contain affiliate links. Read more »
Let’s be honest, nacho cheese shouldn’t be made outta boiled carrots. No, it shouldn’t be strangely sweet, or taste like veggies, and YES, it should be hella gooey, creamy, and dreamy. This vegan will make your tacos, burritos, and nachos the talk of the gosh-darned town.
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Remember when you stood in your kitchen, wondering how to whip up a vegan nacho cheese that doesn't taste like it's missing something? Those days are over! With just a handful of ingredients and a blender, you're on your way to creating the most incredible, velvety-smooth vegan nacho cheese. Drizzle on your vegan elote, smother vegan fried chicken in it for sammies, use it for a fast and delicious vegan mac n' cheese, or take your mushroom fajitas to the next level.
You are about to have a pot of gold so delicious and perfectly seasoned that you'll want to pour it over everything. Sorry in advance about your neighbor’s mailbox and your boss’s desk!
Jump to:
🥰 Why you'll adore this vegan nacho cheese recipe
✊ Vegan AF & GF & SF: Like all of my vegan cheese recipes, this nacho cheese doesn't include a single animal product and there are no soybeans in sight. It’s a seriously easy gluten-free vegan recipe too!
🥔 Terrific Taters: The use of boiled potatoes is our secret weapon, giving this cheese its unmistakably smooth and creamy texture. Potatoes release starch when cooked, which naturally thickens the cheese, ensuring a legendary dip every time.
✅ Tested and Approved Worldwide: This recipe's not just my favorite. Like all of the vegan recipes I share, after putting it through its paces, I handed it over to a dedicated team of recipe testers from all over the globe. The result? A thumbs-up from every single one, making this vegan nacho cheese a tried and true winner in kitchens everywhere.
🤫 Learn the secrets for perfect vegan cheeses
This guide to my most popular plant-based dairy recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🥔 Ingredients for vegan cheese sauce
Potatoes
In this recipe, potatoes lend their creamy texture and subtle sweetness, acting as the perfect base for our vegan cheese. My preference for this recipe is russet potatoes, but just about any variety will work as long as you peel ‘em.
Cashews
A lot of vegan cheese sauces rely heavily on tofu or soy milk. I made this recipe soy-free by using soaked cashews for a buttery texture and a rich, fatty flavor.
Nutritional Yeast
Nutritional yeast, or "nooch" as it's affectionately called, is a deactivated yeast that's a powerhouse of B vitamins, specifically B12, which is crucial for those of us who are rocking a plant-based diet for our entire lives! It adds a delicious cheesy flavor to everything from vegan garlic bread to plant-based pepperoni.
White Vinegar
White vinegar adds a tangy kick to the cheese, brightening up the flavors and cutting through the richness of the cashews. Apple cider vinegar, lemon juice, or rice vinegar can also work as alternatives.
Mexican Chili Powder
Mexican chili powder combines various spices and chilis, contributing a warm, complex heat to the cheese. Packing medium heat, it's rich in antioxidants and can boost metabolism. If you don’t have any, alternatives that work well are smoked paprika (like I use for making Turkish Şakşuka), or Kashmiri red pepper powder (which I use in everything from Soya Chaap to Vegetable Biryani).
Chipotle Chilies in Adobo Sauce
Optional but highly recommended for those who enjoy a smoky heat, chipotle chilies in adobo add depth and a touch of smokiness to the cheese. Chipotle powder, a dash of hot sauce, or smoked paprika could be used as a substitute.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make Vegan Nacho Cheese
Nail this dairy-free nacho sauce perfectly on your first shot by following these step-by-step instructions with helpful tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
Step One
Simmer to Soften:
Pop your peeled potato pieces in a water-filled pot. Boil them for around ten to fifteen minutes until they're so soft you can easily poke through them with a fork.
Step Two
Cashew Bathtime:
While those spuds are bubbling away, rinse soaked raw cashews (they should have soaked at least 30 mins.) under cool water after draining them. Let them drip dry in a colander or wire mesh strainer.
Step Three
Combine and Conquer:
After draining the potatoes, toss them into a high-speed blender. Add in the rinsed cashews and all of the remaining ingredients.
Step Four
Smooth Operator:
Fire up your blender to high and blend until you've got a mixture that's silky smooth. Don't forget to pause and scrape the sides down a few times to make sure you're not missing any bits.
Step Five
Final Flavors:
Give your vegan cheese sauce a good taste test. Feel free to jazz it up with a bit more salt, chili powder, or add onion powder or garlic powder until it has just the right umami flavor. If it's too thick, gently blend in more water, a tablespoon at a time, to get it to your perfect consistency.
Now, grab your pickled jalapeños and tortilla chips, it's dippin' time! This vegan queso is ready to top off your nachos, sneak into your quesadillas, or drizzle over jackfruit tamales, or plant-based taquitos stuffed with vegan chorizo. A side of Mexican lentil soup on the side? Yesirrrrrrre!
💡Serving Ideas
This stuff ain't just for nachos. No mommy. Serve this nacho cheese dripping all over a vegan burrito bowl packed with vegan Mexican rice, plant-based refried beans, just dripping with habanero salsa and vegan sour cream.
👉Top tips
- Soak Cashews Right: The texture of your vegan cheese relies heavily on the softness of your cashews. Soak them overnight for a creamier texture or at least 30 minutes for a quick soak. If you're short on time, soak in boiling water for 15 minutes can work in a pinch.
- Consistency Control: The magic of this dish lies in its perfectly creamy texture. Use a quality high-speed blender for best results. After blending, if your cheese feels too thick, add more water, but do it slowly, one tablespoon at a time. This way, you can achieve the ideal consistency without making it too runny.
- The Right Potatoes: Not all potatoes are created equal. For this recipe, choose high-starch potatoes like Russets or Yukon Golds for their ability to break down and create a smooth, creamy texture in your cheese sauce.
- No One Wants Cold, Sad Cheese: Serve your vegan nacho cheese warm for the best flavor and texture. If it cools down and thickens, gently reheat it on the stove or in a microwave, adding a little water if necessary to bring back the creamy consistency. This cheese is most delightful when it's velvety and warm, perfect for drizzling or dipping.
🤷♀️ Recipe FAQs
Yes, this vegan nacho cheese sauce is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
For a nut-free version, substitute soaked sunflower seeds, or crumbled soft tofu for the cashews. The texture and flavor will be slightly different but still delicious and creamy.
A food processor will not get the cheese 100% as smooth, which I think is essential for a cashew nacho cheese sauce. A good quality high-powered blender such as a Blendtec will work wonders for this recipe.
Without dairy products, the starchy potatoes give this cashew cheese sauce a bit of stretchiness. If you want to accentuate that quality even more, add a little potato starch or tapioca flour, and it will be even more gooey!
I like either pinto or black beans on mine. Use corn chips that are thin and not too salty. Top 'em off with goodies like crumbled smoked vegan sausage, grilled bits of vegan chicken, and pickled jalapeños. After baking your nachos, the best damn vegan nachos are forged with the addition of fresh stuff! Pour on this gooey cheese sauce, and add avocado, thinly sliced red onion, pico de gallo, fresh chilies, and cilantro.
🥶 Storing in the Refrigerator: Place your vegan nacho cheese in a mason jar or an airtight container. It will stay fresh for up to five days in the fridge. Remember, it might thicken up when chilled, but you can easily adjust the consistency during reheating.
❄️ Freezing: If you'd like to freeze this creamy cheese sauce, transfer it to a freezer-safe container. It can be frozen for up to two months. Make sure to leave a tiny bit of space at the top of the container for expansion.
🌤️Thawing: Thaw frozen vegan nacho cheese in the refrigerator overnight. This slow thawing process helps maintain its creamy texture. After it is thawed, give it another blend before reheating in case the fats and proteins have separated.
🔥 Stovetop Reheating: To reheat on the stove, transfer the vegan nacho cheese to a saucepan. Warm it over low heat, stirring frequently to prevent sticking. If the cheese has thickened too much, stir in a little water or your favorite unsweetened plant-based milk until you reach your desired consistency.
⚡️ Microwave Reheating: For microwave reheating, place the vegan nacho cheese in a microwave-safe dish. Heat it in short intervals of thirty seconds, stirring in between each interval to ensure even heating. Again, if the cheese is too thick, mix in one tablespoon of water or plant-based milk at a time until it's just right.
✌️My faves to serve with vegan nacho cheese:
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Master the art of vegan dairy products with Chef Adam Sobel in this fun, hour long cooking class!
Creamy Vegan Nacho Cheese Sauce
Ingredients
- 1 cup diced peeled potatoes
- 1 cup cashews raw unsalted, soaked for 30 minutes, or overnight in the refrigerator
- ⅓ cup water or up to ½ cup depending on the consistency you like
- ½ cup nutritional yeast
- 4 teaspoons white vinegar
- 1 clove garlic
- 4 teaspoons lime juice
- 1 teaspoon Mexican chili powder
- ¼ teaspoon cumin
- 1 tablespoon chipotle chilies in adobo sauce optional
- 1 teaspoon salt or to taste
Instructions
- Boil the diced potatoes in water until they are fork-tender, which should take about 10-15 minutes.
- While the potatoes are cooking, drain the soaked cashews and rinse them under cold running water.
- Once the potatoes are cooked and soft, drain them and add them to a high-speed blender along with the drained cashews and all remaining ingredients.
- Blend all the ingredients on high until the mixture is smooth and creamy. You might need to stop and scrape down the sides of the blender a few times to ensure everything is well combined.
- Taste the cheese sauce and adjust the seasoning with additional salt, chili powder, or lime juice according to your preferences. If the cheese sauce is too thick, you can thin it out by blending in a little more water, one tablespoon at a time, until you reach your desired consistency. Your creamy vegan cheese sauce is perfect for drizzling over nachos, using in quesadillas, or drizzling on fajitas!
Notes
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Sharon H says
This is one of the best things I've EVER eaten! The flavor is delicious with lime adding the perfect zing! The texture is perfect and I will enjoy this over noodles, tortilla chips, baked potatoes, vegetables.... anything I can pour it over! I love this!!!!!
Lisa says
Loving this! I made it a little differently in that I already had cashew cream made, so I just added the rest of the ingredients. Delish! Good depth of flavor. I'm interested in learning how to make more vegan cheeses since I've developed a bit of lactose intolerance and the vegan cheeses in the stores are typically full of fillers and/or incredibly expensive. I'll follow the link you left in an earlier response. Thanks!
Meg says
Amazing! Thank you for another great recipe. Very easy and even I didn’t mess it up!
Kimbi Walton says
Pretty wonderful and healthy, gooey cheese. I added a bit more lime juice because we like it tangy.
Mannny says
Yes this is great!! I've made so many variations of vegan "nacho cheese" that are bland & are always missing something. This one at least has favor..
I'm from the east coast & moving west I've found that "nacho cheese" has so many different understandings..
west of the Mississippi its just a "cheddar" based yellow substance with no flavor, that is absolutely disgusting..
to me nacho cheese is that kinda thick spicy stuff (still completely processed) you get with breadsticks that is just horribly amazing (that Velveeta and rotel can't even touch)..
this is what I need in my life
I don't expect vegan to be the exact same.. but I feel like with all the processed stuff that goes into it we should be able to get close
Elaine says
Greetings, I’m new to your website and loving your recipes! Thank you!! So many homemade vegan cheesy recipes use nutritional yeast, which I cannot eat (also no soy). Are there any substitutes for nooch so I can make the recipes rather than relying on store bought?
Adam Sobel says
Glad you found the blog and are loving it Elaine! This is actually one of the few vegan dairy recipes I have on the site that uses nutritional yeast. There is not a great substitute for it in my experience. Especially for that cheddar/nacho cheese type of flavor.
I also have a vegan cheese-making class you might find helpful too, mot of which can be done without soy or nutritional yeast.
Shelly Smith says
Just made this. Delicious. I added quite a bit more water to mine and I like to use the cooking water for it. I also like to boil my cashews with the potatoes.