Take your nacho game to a whole new level with this vegan nacho cheese! It’s super creamy, rich, slightly spicy, and just bursting with flavor! Trust me, it’s an absolute game changer and it will leave you craving for more! 

Jump to:

Prepare to be blown away by this cashew-based vegan nacho cheese sauce! We just can get enough around here and it’s the . 

Before I became vegan, I loved nacho cheese! Especially at the movie theater it was one of my favorites. It took me some time to come up with a vegan nacho cheese sauce that I was 100 % satisfied with, but I made it. This vegan nacho cheese sauce seriously is! 

It’s a real crowd-pleaser and it’s at the same time! All you need is a very good high speed blender to make this easy vegan cheese sauce extra creamy and smooth! Welcome to vegan cheese heaven!

Cashews are the perfect base for this dairy-free cheese sauce. They create an . Paired with the natural sweetness of potatoes and carrots, they bring a rich and satisfying taste to every bite. You won’t believe it’s dairy-free!

Nutritional yeast and miso paste add a cheesy and savory flavor, while pickled jalapeños and salsa give it a zesty kick and tanginess and take it on the next level of deliciousness. 

With and a blender, you’ll have a creamy and flavorful cheese sauce ready in no time. It’s perfect for game nights, parties, or simply satisfying those late-night cravings.

And the recipe is . Serve it with tortilla chips or drizzle it over roasted cauliflower and broccoli. And it’s also a great dip for pretzels or baked potatoes or you could use it as a filling for vegan quesadillas. Or just dip your favorite veggies for a healthier version. Trust me, this sauce will become your go-to for all your snacking needs.

So grab your blender, gather your ingredients, and make a batch of this amazing vegan nacho cheese sauce. You will love it! 

1. Step: Peel the potatoes and the carrots. Cut them into small cubes. Cook until soft. I usually use my Instant Pot to cook them. 

: Once the potatoes and the carrots are soft, transfer them to a high speed blender together with the remaining ingredients. 

: Process until smooth. This will take about a minute. 

: Transfer to a small pot and cook for a minute. The vegan nacho sauce will thicken up when being heated. 

: Serve with nachos and sprinkle with chopped jalapeños. I also added a bit of salsa in the middle of the bowl. Enjoy! 

Stored in an airtight container in the fridge, the nacho cheese sauce will last  

You can freeze it for. Defrost in the fridge overnight. 

Reduce the amount of pickled jalapeños and leave out the hot sauce. 

Add a fresh jalapeño before blending all the ingredients. 

I hope you like this vegan nacho cheese as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just  below. Your comments really make my day!

, or Pinterest! 

Sina