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Creamy, zesty, cashew nacho cheese is delicious for dipping and great on tacos, burritos, nachos, and more. You make it in the blender, no cooking required, and it’s so versatile! Nutfree option
Table of Contents
I have a couple of versions of nacho cheese on the blog . They are nut-free, so I decided to make a nut-based version which is creamier and more decadent. This is a super easy vegan cheese recipe. Just add everything to the blender, and blend until smooth and creamy.
From there, you can adjust the flavors by adding more spices or adjust the tang with lemon juice to make this your own.
Use this cashew nacho cheese over nachos, burritos, a taco bake, baked potatoes, on blanched broccoli, or however you like. Add some salsa for even more flavor and serve with your fave tortilla chips! For a more neutral cheese sauce recipe see my potato carrot vegan cheese sauce
Why You’ll Love Cashew Nacho Cheese
- rich and creamy vegan cheese sauce with no oil needed
- velvety smooth with light smoky and spicy notes
- versatile! Adjust saltiness and spiciness easily. Serve on nachos, tacos, burritos, and more!
- naturally gluten-free with an easy soy-free option
🧀 More Vegan Cheese Recipes
Cashew Nacho Cheese
Equipment
Ingredients
- 1 cup raw cashews, unroasted, unsalted, soaked in warm water for at least 15 minutes
- 2 tablespoons nutritional yeast
- 1 teaspoon yellow miso paste
- 1/2 cup water, or more, if needed to get the creamy texture
- 1 tablespoon lemon juice
- 1 tablespoon pickled jalapeño, plus 1 tablespoon brine from the jar of pickled jalapeños
- 2 tablespoons salsa, or chopped tomato
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Optional Additions
- 1/2 to 1 teaspoon chipotle chili flakes, or cayenne for heat
- 1/8 teaspoon turmeric
Instructions
- Soak the cashews, if you haven’t already. Let them sit for 15 minutes in hot water, then drain.
- Add the soaked and drained cashews to a blender along with the rest of the ingredients, and then blend for a minute. Check the consistency of the mixture, and add 1 to 2 tablespoons more water, if needed. Then, blend again for 30 seconds. Let it sit for 5 minutes, and then blend again for 10 seconds. Let it sit for another 2 minutes, and then blend again for half a minute or, until the mixture is nice and creamy and smooth.
- Taste and adjust flavor by adding more lemon, salt, garlic, flavors or heat, and then blend in those additions. Then transfer to a serving bowl, top it with some salsa or pickled jalapeño, and serve with tortilla chips, or use the cheese sauce in tacos, wraps, over burritos, over nachos.
Video
Notes
This is a soy-free recipe, if you use chickpea miso instead of yellow miso.
For nut-free, make my nut-free nacho cheese sauce instead. To make this without nutritional yeast, just omit the nutritional yeast and add another teaspoon of miso.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients and Substitutions
- raw cashews – Make sure to soak your cashews in hot water for 15 minutes, then drain before using. This will soften them, so they blend up smooth and creamy. You need raw cashews for the neutral flavor. Roasted cashews will add too much nuttiness. For a nutfree version make my nut free nacho cheese.
- nutritional yeast – Adds cheesiness and umami. If you don’t want to use nutritional yeast, you can use an extra tablespoon of miso instead.
- miso – Use yellow miso paste for this cheese sauce recipe. You can use chickpea miso for soy-free.
- lemon juice – For tang.
- pickled jalapeños – Adds more tang and some heat. You’re using both the pepper themselves and some of the brine from the jar.
- salsa – Adds such a nice flavor! You can use chopped tomato, if you prefer.
- salt and spices – We are seasoning this with smoked paprika, garlic powder, and onion powder. You can add in chipotle chili or cayenne for more heat. If you want this to be more yellow in color, also add in some turmeric.
💡 Tip
This recipe is all about thoroughly blending those cashews! Don’t skip the soak, and make sure that you blend as directed for the creamiest cashew nacho cheese.
How to Make Cashew Nacho Cheese Sauce
Soak the cashews, if you haven’t already. Let them sit for 15 minutes in hot water, then drain.
Add the soaked and drained cashews to a blender along with the rest of the ingredients, and then blend for a minute. Check the consistency of the mixture, and add 1 to 2 tablespoons more water, if needed. Then, blend again for 30 seconds. Let it sit for 5 minutes, and then blend again for 5-10 seconds. Let it sit for another 2 minutes, and then blend again for half a minute, until the mixture is nice and creamy and smooth.
Taste and adjust flavor by adding more lemon, salt, or heat, and then blend in those additions. Then transfer to a serving bowl, top it with some salsa or pickled jalapeño, and serve with nacho chips.
Frequently Asked Questions
Cashew nacho cheese is naturally gluten-free. This is a soy-free recipe, if you use chickpea miso instead of yellow miso. For nut-free, make my nut-free nacho cheese sauce instead.
You really won’t. It’s such a small amount that it just adds a little bit of natural color.
An extra tablespoon of miso will give your cashew nacho cheese the umami flavor without needing nutritional yeast.
The combination of the spices(smoked paprika, onion, garlic, you can also add a pinch of cumin), nutritional yeast, miso and pickled jalapeño brine all together elevate this cheese sauce to a nacho cheese!
I don’t know how you are able to come up with so many recipes that are truly incredible. This recipe is simply amazing – great flavor and texture and so easy. Thank you for all your work in developing and sharing recipes.
So glad you liked it!
What about using dill pickles and their brine in place of the jalapeño? Would it come out okay do you think? Please let me know, thanks Richa
You can use the brine. I wouldn’t use the pickle as it will be a different texture and flavor
This was a hit, will be making this on repeat now. A quick and more importantly delicious crowd pleaser, approved by vegans and non vegans alike. This is one of those recipes you can make to wow and impress those who are always skeptical of your cooking. Yes, I do make carrot “salmon”, and now I also make a delicious queso dip without the queso.
hahaha yes!
I love this sauce! And it’s so easy. Thanks for another great recipe, Richa—you are the best!
Yay!
Yay! Thanks for taking the time to comment
Awesome!
Whipped this up to serve on our tack night. Super quick and creamy! Everyone loved it!!
Awesome!
This is so rich, creamy and delicious! Thank you.
Yay!