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    Home » Recipes » Vegan Cheese

    Vegan Nacho Cheese

    Published on August 21, 2018 by Kate, Updated on August 1, 2022 - 55 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Jump to Video Print Recipe
    pinterest graphic for vegan nacho cheese sauce

    This quick and easy vegan nacho cheese is the ultimate comfort food made in just minutes!  The flavor of this vegan nacho cheese is undeniably cheese-like, thanks to a simple cashew base, plus a few delightful add-ins.

    cheese sauce pouring from a spoon into a white bowl.

    So cheesy!

    Dairy free nacho cheese

    This nacho cheese sauce lacks absolutely nothing when it comes to the taste experience!! It is one of the easiest-to-make vegan cheese options out there.

    Comfort food at its best, this rich and creamy sauce is my go-to for all things Mexican - unless you need a shreddable cheese and then you might want to check out this amazing easy vegan block cheese.

    Related recipe: Vegan Cheese Dip

    What is vegan nacho cheese made of?

    • Raw Cashews - the queen of creamy nuts! Get some here.
    • Seasoned Salt, Garlic and Onion Powder - the flavor trio.
    • Nutritional Yeast Flakes - otherwise known as 'nooch'!  This stuff adds amazing cheesy flavor. Most large grocery stores carry it, or get some here. Nutritional yeast is loaded with B vitamins and niacin, making this nacho cheese a little healthy.
    • Cornstarch or Tapioca Flour - gluten-free thickening agents 
    • Vegan Butter - adds richness and buttery flavor, but totally optional if you want to skip the refined fats.
    • Miso Paste - it's a hidden agent!  Don't use dark Miso paste, it will over-power.  Stick with light or white Miso paste and you'll be amazed!
    • Apple Cider Vinegar - I know it seems weird.  It's not.  Just try it.  You won't taste it, it just gives the right tang.
    • Pimentos -  lend flavor and color without being over-powering.
    ingredients for cheese sauce in clear bowls with marble background

    Ingredients to make vegan nacho cheese

    Related recipe: Pico de Gallo with Mango

    Steps for how to make this Vegan Nacho Cheese Sauce:

    First you rinse your cashews under hot water for several minutes, or soak them for 5 minutes in hot water (Photo 1).

    Then put the rest of the ingredients plus just one cup of the water in your blender and process until completely smooth (Photo 2).

    (If you are using a high powered blender such as a Blendtec, you can just go ahead and add both cups of water at once, without difficulty.)

    Add your second cup of water (if you hadn't already done so!).  Pour blender mixture into medium saucepan and whisk over medium heat until it becomes bubbly and thickened!  (Photos 3 & 4)

    Serve!

    overhead photo collage of the process for making nacho cheese

    A few simple steps to make vegan nacho cheese

    Expert tip for making vegan cheeses:

    Don't skip the step of rinsing or soaking the raw cashews, this helps soften them for an ultra-smooth vegan cheese, and gets rid of the cashew taste, giving this nacho cheese a truly realistic cheese flavor.

    Devour this nacho sauce with:

    • make vegan nachos with homemade chipotle tortilla chips, black beans, pico de gallo, and fresh cilantro
    • steamed broccoli and baked potatoes
    • vegan black bean taquitos
    • deluxe vegan burgers
    • nachos
    • pretzels
    • potato wedges
    • tostadas
    • oven-roasted cauliflower
    • almost any cheesy way you can think of, including this vegan refried bean dip!

    How to re-heat this vegan nacho cheese sauce:

    Re-warm this nacho cheese in a saucepan on the stove over medium heat stirring often, or microwave it!!  It lasts for up to 5 days in a covered dish in the refrigerator, and freezes well for up to 4 months!

    nacho cheese sauce being drizzled over tortilla chips

    Look how rich this vegan nacho sauce is!

    Add even more flavor:

    Another fun way to add even more flavor (and spice!) to this nacho cheese sauce is to add a small (10 oz.) can of diced tomatoes with green chilies (Rotel) towards the end of the thickening process!  Talk about a yummy nacho cheese dip!  It's absolutely irresistible!

    No oil option:

    As an alternative to vegan margarine/butter you can add a teaspoon of Butter Flavor!

    vegan cheese sauce in a white bowl surrounded by nacho chips and decorated with sliced jalapeño

    Other delicious vegan recipes:

    • Vegan mozzarella cheese
    • Vegan feta cheese
    • Best easy blender salsa
    • Vegan Pepper Jack Cheese
    • Vegan smoked Gouda cheese
    • Vegan herbed cheese
    • Vegan cream cheese
    • Black bean salad
    • Vegan tofu and black bean tacos

    If you’ve tried this, or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and see what's keeping me busy!!

    vegan nacho cheese sauce on a spoon being poured into a bowl

    Vegan Nacho Cheese

    An all-time favorite simple cashew-based Nacho Cheese sauce that is creamy, rich, and totally addictive!  Pleases Vegans and non-vegans alike!  
    4.77 from 117 votes
    Print recipe Leave a comment
    Course: cheese
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 8 servings
    Calories: 61kcal
    Author: Kate

    Ingredients

    • 2 cups water, divided
    • ¼ cup raw cashews
    • 2 oz canned pimientos, or ¼ cup
    • ¼ cup nutritional yeast flakes
    • 3 tablespoon cornstarch , may also use Tapioca Flour/Starch but increase amount by 1 Tbsp.
    • 2 tablespoon vegan margarine/butter, optional (see notes)
    • 1 tablespoon white or light miso paste
    • 1.5 teaspoon seasoned salt
    • 1 teaspoon onion powder
    • ½ teaspoon garlic powder
    • 1 teaspoon apple cider vinegar
    • Pinch cayenne pepper
    • 10 oz can diced tomatoes with green chilies, optional (see notes)

    Special equipment

    • Blender

    Instructions

    • Rinse cashews under hot running water for several minutes or soak in HOT water for 5 minutes and then rinse.
    • Place rinsed cashews in blender.  Add 1 cup of the water and all other remaining ingredients and blend on high until completely smooth.
    • Add second cup of water and pour mixture into a med size pot.
    • Whisk over med heat until thickened, about 8 minutes. Watch closely to avoid burning.
    • Voila! Dip chips, serve as a side for baked potatoes, drizzle over maxi-bowls etc!

    Recipe video

    Notes

    No oil option: As an alternative to butter you can add a teaspoon of Butter Flavor.
    Expert tip: Add even more flavor to this nacho cheese sauce is to add a small (10 oz.) can of diced tomatoes with green chilies (Rotel) towards the end of the thickening process!
    To reheat: Reheat this nacho cheese in a saucepan on the stove over low heat, or microwave it!  Lasts in a covered dish in the refrigerator for up to five days, and freezes well for up to 4 months!

    Nutrition

    Calories: 61kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 463mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.4mg

    More Vegan Cheese Recipes

    • Vegan Cheese Dip
    • Best Vegan Feta
    • Herbed Vegan Cheese
    • Best Vegan Cream Cheese

    Reader Interactions

    Comments

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      Recipe Rating




    1. Chrissy Colecchia

      February 21, 2020 at 8:41 am

      Hi what can I use if I don’t have pimentos? Thank you!!?

      Reply
      • Rebecca

        February 21, 2020 at 5:52 pm

        Canned red peppers (basically pimentos in a different size) are a great sub, or you could try fresh red pepper altho it won't give quite the same flavor or color. Hope that helps!

        Reply
    2. Heather

      February 06, 2020 at 10:56 pm

      What seasoned salt do you use? I didn’t see that mentioned anywhere.

      Reply
      • Rebecca

        February 08, 2020 at 6:44 pm

        I usually use Johnny's as it is sold in bulk at my Costco, but other seasoned salts work well also....Hope that helps!

        Reply
    3. Kalene

      February 02, 2020 at 2:47 pm

      What can I use as a sub for miso paste?

      Reply
      • Rebecca

        February 03, 2020 at 9:58 am

        No sub is needed. You'll be fine just leaving that ingredient out! Enjoy!

        Reply
    4. Randi

      January 25, 2020 at 8:10 pm

      This sauce is amazing! It’s super easy to make and tastes great! THE BEST CHEESE SAUCE EVER!!!! Thank you so much 🙂

      Reply
      • Rebecca

        January 27, 2020 at 8:50 am

        Aww! So glad you loved it! Thanks for the comment!

        Reply
    5. Rhea

      January 06, 2020 at 5:11 pm

      I don't have any seasoned salt - how much sea salt would I use? Would I need to add other spices such as paprika, mustard powder, or turmeric? (I've used those other spices in making other vegan cheddar cheese)

      Reply
      • Rebecca

        January 06, 2020 at 5:28 pm

        You can sub regular sea salt, just use 1/2 the amount in the recipe. I would recommend just leaving the other spices out and taste testing before adding anything else. Hope that helps!

        Reply
    6. Leah

      November 07, 2019 at 5:59 pm

      Thanks for this recipe! The family enjoyed it! Even my 14 year old son loved it! Licking all the spoons and the small amount left on the spoon rest. We have a winner!

      Reply
      • Rebecca

        November 10, 2019 at 11:39 am

        Thanks so much for letting me know that you liked the recipe! Love it when the whole family is on board with something! Woot woot!

        Reply
    7. Bruno

      November 05, 2019 at 8:43 am

      Can't get my hands on pimientos here. I'm thinking on substituting so I'm wondering if your jar pimentios are preserved in vinegar or just in plain water? Thx!

      Reply
      • Rebecca

        November 05, 2019 at 9:06 am

        Hi! My pimientos are canned in water. The water amount is really negligible and unnecessary for the recipe. If you can find canned red peppers that is the same thing. If not, fresh red pepper will be a good substitute.

        Reply
    8. Michele Smith

      September 08, 2019 at 2:28 pm

      Hi'a! Wondering if it could be frozen if it wasn't all consumed.

      Reply
      • Rebecca

        September 09, 2019 at 8:27 am

        Hi! Thanks for the question. I actually haven't frozen it much! We usually consume it before that is needed. I don't think there should be any reason it wouldn't freeze well tho! Let me know if you try it!

        Reply
    9. Danielle

      September 07, 2019 at 6:19 am

      I’m definitely making this today! How long does this last in the fridge?

      Reply
      • Rebecca

        September 08, 2019 at 11:36 am

        Awesome! One week is usually the max that I keep it in my fridge. Have fun!

        Reply
    10. Jen

      August 24, 2019 at 11:33 am

      AMAZING. Tastes like the real deal. Everything about this cheese has me buzzing. From the texture, color, flavor, real ingredients.... leaves me wanting for nothing. Thank you so much Rebecca! You have helped me fill my junk food craving while keeping me healthy.

      Reply
      • Rebecca

        August 25, 2019 at 9:58 am

        Thanks for your comment! So glad that you love it!! Def one of my favorites too!

        Reply
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