Vegan Nacho Cheese

Cheese folks…Nacho Cheese…I almost feel like I could stop there!  Those couple of words are so descriptive and swoon-worthy!!  But then, I might be a bit biased.  I mean, I’ve been eating this Nacho Cheese since I was a tiny-tot.  (That’s no joke.)  And since that time, I’ve tried a ton of vegan nacho cheese recipes, but I always come back to this one.  It’s creamy, it’s simple, it’s good for you…and it’s kinda addicting!  

I love to have this on hand when I have a crowd over.  Serve it with lotsa toppings to make a fiesta bowl, or enjoy it just with refried beans and salsa!  It also makes a great topping for baked potatoes, works well for enchiladas, chimichangas, tostadas, burritos etc. etc.  The list is really endless.  The truth is that Mexican-inspired food is a staple at our house and beans are served in different ways at least a couple of times a week.  Nacho cheese is a must-have around here!

(The one thing I probably should say about this cheese is that it doesn’t taste EXACTLY like dairy cheese.  It is REALLY good, and I totally love it, but if you are trying to fool a dairy cheese-lover into thinking what they are eating isn’t vegan, head over to the info I share here about Real Vegan Mozzarella .)

Vegan Nacho Cheese

There are a couple of ingredients in this recipe that merit mentioning.  The first is Nutritional Yeast Flakes.  If you don’t have this ingredient in your vegan pantry, you should definitely stock up!  Not only are yeast flakes full of great nutrition but they add a certain cheesy flavor to things that is just irresistible.  I love yeast flakes in their own right too…I bet you’ve never tried them on margarine-slathered toast!  Yeah…Totally yum!  You can buy yeast flakes in many health food stores in the bulk section – way cheaper that way than buying a small amount at a time!  Amazon has a good price too.  I’ll include a link.  It’s a larger amount but cheap, and it keeps great in the freezer…

If you already watched the video tutorial below, you may have noticed that I used butter flavor!  Yeah, it totally adds a buttery touch to this that gives a great end result!  You can probably find a dairy-free Butter Flavor Extract in your local grocery store, but if not here is a link on Amazon.

Are you ready to make Nacho Cheese?  😉

I don’t know if you’ve noticed, but I’ve been trying to make some basic video tutorials (see below for the one for this Nacho Cheese!) for at least a few of my recipes lately!  I tell you what, it’s a bit of a learning curve for me!  Anyway, for the fun of it, I took a photo of my setup so ya’ll could see what life is like in my blogging kitchen…yeah, the real deal!  😉  Note the shower cap covers over lights (thanks to some innovative friends of mine!) held to the perfect angle by a spice bottle and a wire basket…  I actually have a tripod now, which is pretty cool since my first few videos were taken by toting around about 15 HUGE medical textbooks and counterbalancing my phone with jugs of soy milk, wood wedges etc…  Wayyy to complicated!  Anyway, just a little sneak peak into my blogging kitchen!!  I’ll share more another time!  😉

And Here is the Actual Video Tutorial being filmed above!

Well vegan foodie friends, that’s all ’till next time!  Happy Nacho Cheese making!  And check out my info about Real Vegan Mozzarella if you want to make some amazing shreddable cheese!

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Vegan Nacho Cheese

4.6 rating based on 8 ratings
  • V
  • VG
  • GF
  • DF
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:5 mins

Nutrition per portion

Ingredients
  • 2 C. Water (divided)
  • One 4oz jar Pimientos
  • 1/4 C. Nutritional Yeast Flakes
  • 1 tsp. Salt or more to taste
  • 1 tsp. Onion Powder
  • 1/2 tsp. Garlic Powder
  • 2-3 T. Cornstarch or Arrowroot powder
  • 1/4 C. Cashews
  • 1 tsp. Lemon Juice
  • 1/4 tsp. Butter Flavoring
  • Pinch Cayenne Pepper
Method

Blend 1 Cup water with all the ingredients until completely smooth.

Add second cup of water and pour mixture into a med size pot.

Whisk over med heat until thickened!

(Watch it closely…when you are quite sure it’s never going to get there, it thickens and bubbles all at once!  😉 )

Voila!  Dip chips, serve as a side for baked potatoes, drizzle over maxi-bowls etc!

There are some affiliate links in this blog post.  If you choose to purchase something through them, I will receive a small percentage of that sale at NO extra cost to you!  Thanks so much!

I'm so excited you are here, sharing with me the love of yummy vegan food! I'd love to hear your thoughts and see pics of the recipes that you make!

4 comments

  1. shamabeltz

    Can’t wait to try this! Looks SOOO good & healthy!

    Reply

    1. Rebecca

      😉 It’s yummy!!! You’re going to LOVE it!!

      Reply

  2. Kris

    What “butter flavoring” do you recommend?

    Reply

    1. Rebecca

      Hi! I put an Amazon link for butter flavoring in the article above, but honestly I’ve bought butter flavor in my local grocery store in the seasoning/flavor aisle before. Just check first to make sure it’s vegan. And if you don’t have butter flavor on hand, you can add a bit of your favorite vegan butter/margarine with a similar result! Hope that helps!!

      Reply

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