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dairy free nacho cheese

Vegan Cashew Cheese Sauce for Nachos

Tully Zander
We’ve come up with this super simple and perfect substitute to cheese in this recipe which can be made any time you crave for cheese. And you know the best part? You wouldn’t even know that cheese is missing in this vegan nacho cheese recipe. Intrigued? Read more to find out how to prepare it.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Recipe
Servings 4
Calories 75 kcal


  • 2 cup Raw cashews
  • 3 tbsp Lemon juice
  • 4 cup Water
  • 1/2 cup Nutritional Yeast (check vegan status)
  • 1/2 tsp Smoked paprika


  • 1 tsp Garlic powder
  • 1/2 tbsp Chilli powder
  • 1 pinch Salt
  • 1 tsp Sriracha (Optional)


  • Soak the cashew nuts in a bowl, either for just a few hours before preparation or overnight, as per your convenience. If you’re soaking them for just a little while, boil water in a teapot or on the stove top and pour it over the cashews until fully covered. Set aside for 10 minutes and drain out the water.
  • Now add cashews, lemon juice, water, vegan nacho cheese, nutritional yeast, smoked paprika, garlic powder, onion powder, chilli powder, and salt in a blender and blend all the ingredients well.
    easy vegan nacho cheese recipe
  • Take a medium-sized saucepan and add the cheese sauce obtained from the blender. Warm the mixture on medium heat, whisking continuously. When the sauce starts bubbling up and thickening, add some more water to get your desired consistency for the sauce.
  • Add salt to taste and Sriracha too at this stage (in case you’re using). The cheese sauce would generally thicken up if allowed to sit for a while either outside or in the refrigerator. You can warm it again on the stovetop and also add more water as needed to achieve thinning.


Serving: 1gSodium: 23mgCalcium: 0mgFiber: 23gPotassium: 323mgCholesterol: 95mgCalories: 75kcalTrans Fat: 1gSaturated Fat: 3gFat: 34gProtein: 3gCarbohydrates: 23gIron: 0mg
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