This silky, cheesy, dairy-free dip is perfect for nachos or any time you need a creamy, vegan cheese sauce.  I have used it with tacos, quesadillas and more! It is completely addictive and tastes remarkably like the real deal.

This Vegan Nacho Cheese is surprisingly simple to make and comes together quickly in your blender. It’s nutritious, easy comfort food at its best, and it’s totally plant-based! If you have someone who’s hesitant to try vegan cheese alternatives, this is the recipe to convince them. Trust me! My husband is a huge nacho cheese lover and not dairy-free, yet he begs me for this dip and gets genuinely excited whenever I make it for him! 

This Vegan Nacho Cheese recipe has become a family favorite and we love it for nacho nights, as a dip, or even drizzled over broccoli (anything to make veggies exciting!). My daughter used to have a cashew allergy so I used to make this nut-free version for her. I also don’t make it as spicy for my kids!  That is what is so great about a homemade cheese sauce: you can customize the flavors and texture to your liking!

Ingredients in Vegan Nacho Cheese

You wouldn’t believe that these ingredients come together to make a plant-based, dairy-free nacho cheese dip that tastes like the real deal.  This is a must-try recipe that is somewhat life changing (if you are the type of person where food can change your life…which I totally am!). Here’s what we’re creating Vegan Nacho Cheese with:

• Carrots – this gives the nacho cheese that perfect vibrant color!
• Cashews – I always use cashews when I need added creaminess.
• Nutritional yeast – This brings the cheese flavor big time!
• Garlic
• Spices – onion powder, salt, cayenne, and chili powder

What is Nutritional Yeast?

Most great vegan cheeses use nutritional yeast! It has this awesome nutty, cheesy flavor that makes the cheese taste like the real thing. If you haven’t sprinkled nutritional yeast over your popcorn, you are missing out big time. It’s an inactivated yeast that comes from the same family as brewer’s yeast. Find it next to the spices in your local grocery store!

How to Make Dairy-Free Nacho Cheese

Like I mentioned, this vegan nacho cheese is REALLY easy to make. The carrots need to be cooked until they’re fork-tender, and then everything can be blended until it’s deliciously smooth and creamy. Then comes the best part: taste testing and adjusting until it’s absolutely perfect!

This vegan nacho cheese recipe is soy-free, gluten-free and loaded with veggies which you just wouldn’t expect at all in a dip that looks like the opposite of healthy.  You can serve this as a dip or use it to make nachos. Here are some fun topping ideas if you go the nacho route: diced avocado, sliced olives, scallions, black beans, diced tomatoes, chopped onions, salsa, sliced or diced jalapeno, cilantro, lime juice and hot sauce.

If you would like to subscribe to my Eating by Elaine YouTube channel click here. You can also find this Queso recipe video on YouTube right here! Please tag me on Instagram if you make it. I’d love to hear your thoughts! Try this vegan nacho cheese recipe with my Easy Sheet Pan Vegan Nachos. So good!

More Creamy Vegan Cheeses & Sauces

Homemade Vegan Ricotta Cheese
Easy Vegan Mozzarella Cheese
Vegan Warm Nacho Dip
Easy Creamy Vegan Tahini Sauce
Three-Ingredient Vegan Homemade Honey Mustard
Easy Homemade Vegan Sour Cream
How to Make Coconut Whipped Cream
Easy Homemade Vegan Cashew Cream
Creamy Vegan Cilantro Lime Sauce

Vegan Nacho Cheese Sauce

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5 from 1 reviews

• Author: Elaine Gordon
• Prep Time: 5 mins
• Cook Time: 12 mins
• Total Time: 17 mins
• Yield: 6–8 1x

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Description

A plant-based cheesy dip that your friends will not believe is dairy-free. It is mostly made from cashews for creaminess and carrots for color. The cheesy flavor comes from the nutritional yeast and is enhanced by the spices. I find it to be luxurious, slightly spicy and totally addictive. It is perfect for game day or any time you have a cheese dip craving. Note: The nut-free version can be found here.

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Ingredients

Scale 1x2x3x

• 1 cup carrots, diced*
• 1 cup raw, unsalted cashews or slivered almonds**
• 1/2 cup water (or more if needed)
• 1/4 cup nutritional yeast
• 2 garlic cloves
• 1 teaspoon onion powder
• 1 teaspoon fine salt
• 1/8 teaspoon cayenne (or more if you want more heat)
• 1/8 teaspoon chili powder (or more if you want more heat)

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Instructions

1. Bring a small pot of water to a rolling boil and add carrots. Cook until fork tender (about 12 minutes). Drain and add to high speed blender.
2. Add all other ingredients to a high speed blender and puree until smooth and creamy. You may need to thin with water 1 tablespoon at a time to reach your desired consistency.
3. Taste and adjust seasonings as needed. You may want to add a squeeze of fresh lemon to help the flavors pop and for some acidity.
4. Pour into a small serving bowl for dipping with chips. Garnish with jalapeno, sliced green onions, paprika and/or fresh cilantro.

Notes

* You can substitute peeled cooked sweet potatoes in place of carrots.

** Soak in water overnight or for a fast soak you can put them in a glass jar with boiling water and shut the lid. Let soak for at least 30 minutes. The longer they soak the creamier they are and the easier they are to digest Click here for a nut-free version of this recipe.

You may want to microwave just before serving. Serve the cheese sauce on a plate warmer or with a pot-holder to lock in the warmth. The cheese sauce can also be used for making nachos.

• Category: Appetizer
• Method: Blender
• Cuisine: American

Keywords: Vegan nacho cheese