LIQUID GOLD. MADE ENTIRELY FROM PLANTS.
Here is the most delicious Vegan Nacho Cheese you will ever find! This ultra healthy and flavorful nacho cheese sauce is truly liquid gold. It’s creamy, dreamy, authentic, and is actually healthy. No funky or hard to find ingredients required. Use as a dip or drizzle over your favorite vegan bowl.
How to Make Vegan Nacho Cheese:
Vegan Nacho Cheese Ingredients:
It may be hard to believe, but this “cheese” recipe is actually really healthy. It’s made entirely with natural, plant based ingredients resulting in a creamy, cheesy, addicting nacho cheese.
Here are of the ingredients used in this recipe:
- Potatoes.
- Carrots.
- Cashews.
- Lemon Juice.
- Coconut Milk.
- Onions.
- Jalapeño.
- Paprika.
- Cumin.
- Sea Salt.
- Dijon Mustard.
- Nutritional Yeast.
- Filtered Water.
Helpful Tips for Making the Best Nacho Cheese:
This delicious cheese alternative is really easy to make, but there a few things you should do to ensure smooth sailing:
- Start boiling your peeled potato first as it takes the longest. Then add in your carrots, then cashews since they need the least amount of boiling.
- Use a large blender. Your mixture shouldn’t be filled all the way to the top of the blender or it can get stuck or have a hard time blending.
- Make sure to quarter your boiled potato first before blending. I tried blending a whole potato and it did NOT go well!
- Keep your nacho cheese stored in an airtight container in the fridge. When you’re ready to enjoy, portion out how much you want then heat with a splash of water. It thickens quite a bit in the fridge, so it’s necessary to add liquid back in to achieve the same result you get straight out of the blender.
Still confused? Here are some frequently asked questions:
1. If this is made from plants, HOW does it taste like cheese?!
Nutritional yeast, also known as “nooch”, is a yeast often used in vegan cooking to replicate a “cheesy” flavor. Nooch also contains a decent amount of vitamin B-12 making it a super healthy and delicious addition. When purchasing nooch make sure you are buying a quality version. My favorite are from BRAGG’S and BOB’S RED MILL.
2. Do I have to use canned coconut milk?
Technically any plant milk will work, but if you want a super creamy result I would go with the canned coconut milk. The creamiest plant based milk aside from canned coconut is soy milk, so I would opt for that if you don’t want the canned coconut. My absolute favorite comes from EDENSOY.
3. I have a nut allergy. What can I add instead of cashews?
{If you like this recipe you’ll love my ANIMAL STYLE FRIES and my CILANTRO CASHEW DRESSING.}
Vegan Nacho Cheese
Ingredients
- 1 Russet Potato, peeled
- 2 Large Carrots, peeled
- 3/4 cup Raw Cashews
- 1 tbsp Avocado Oil
- 1/2 Onion, roughly chopped
- 5 slices Jalapeño add more if you want a spicier sauce
- 1 cup Full Fat Coconut Milk Try 3/4 cup soy milk if you don't want or have canned coconut milk
- 1 cup Filtered Water
- 1/4 Lemon, juice from
- 2 tsp Dijon Mustard
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1/2 cup Nutritional Yeast
Instructions
- Peel the potato and carrots. Add the potato to a pot of water and bring to a boil. After about 15 minutes, add in the carrots. After another 5-10 minutes, add in the cashews. Let boil until the potato is completely fork tender. Drain and let cool.
- Add avocado oil to the pan on a low medium heat. After about 30 seconds, add in the roughly chopped onion and sliced jalapeño. Stir until the onions are translucent, about 1-2 minutes. Remove from heat and let cool.
- Quarter the potato and chop the carrots in half. Add to a blender along with the cashews, onions, jalapeño, coconut milk, water, lemon juice, dijon mustard, cumin, paprika, and nutritional yeast. Blend until smooth and creamy.
- Keep in an airtight container for about a week and use as a dip or on your favorite salads or bowls. When reheating, make sure to add a splash of water as it thickens quite a bit in the fridge. Enjoy!
