Vegan Nacho Cheese

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Are you ready to dive into the best vegan nacho cheese you’ve ever tasted? This recipe is a total game-changer – creamy, cheesy, and packed with that classic nacho flavour we all crave, but this time the dip is dairy free. Whether you’re a seasoned vegan or just looking for a delicious twist on the usual, get ready to transform your snack game! Trust me, this vegan nacho cheese will have you licking your fingers (and maybe the bowl too)!

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😋 Why this recipe works?

This vegan nacho cheese delivers the goods! It’s the perfect blend of creamy, tangy, and savoury. Cashews and plant milk create the rich base, while nutritional yeast, miso, and lactic acid bring the cheesy depth and sharp flavour you crave. A touch of mustard adds complexity, while spices deliver warmth and that classic nacho vibe. It’s the ultimate plant-based cheese sauce!

🌱 What is Vegan Nacho Cheese

It’s a delicious plant-based twist on the classic American favourite. While the gooey, cheesy sauce we know and love traditionally comes from dairy, this vegan version celebrates the same spirit of fun and indulgence. From loaded nachos to cheesy dips and sauces, my vegan nacho cheese proves that ditching dairy doesn’t mean ditching flavour!

📝 Ingredient notes

Cashews: The star of the show! Cashews create the rich, creamy base of our cheese sauce. They’re naturally high in healthy fats and offer a subtle sweetness.

Plant Milk: Feel free to use your favourite unsweetened plant milk. Oat milk is my go-to, but soy works just as well!

Nutritional Yeast: This powerhouse ingredient delivers the classic cheesy, savoury flavour. It’s also an excellent source of B vitamins.

Miso: Miso adds an incredible depth of umami flavour, boosting the overall “cheesiness” of the sauce. I recommend using a white miso for this recipe.

Lactic Acid: This gives a subtle tang, reminiscent of traditional cheese. If unavailable, substitute with a tablespoon of lemon juice.

Salt, White Pepper, Garlic Granules, Onion Granules, Smoked Paprika, Turmeric: This flavour team builds the classic nacho cheese profile – salty, slightly spicy, and smoky. Turmeric adds a vibrant yellow hue, while the white pepper adds a subtle funkyness that really helps to build the ill;usion of cheese.

Tapioca Starch: The key to a thick, stretchy texture. Arrowroot powder can be used as a substitute.

Dijon Mustard: Adds a bit of bite and complexity, balancing the overall richness. You can use yellow mustard if needed.

🥣 How to make

Soak the cashews: Place the cashews in a bowl and cover them completely with boiling water. Let them soak for at least 10 minutes – this softens them for the smoothest possible result
Blend it up: Drain the soaked cashews and add them to your high-powered blender along with all the other ingredients: plant milk, nutritional yeast, miso, lactic acid, salt, white pepper, garlic granules, onion granules, smoked paprika, turmeric, tapioca starch, and Dijon mustard. Blend on high speed until you have a super smooth and creamy sauce.

Cook and thicken: Pour the blended mixture into a saucepan and place over low heat. Whisk continuously as the sauce warms and begins to thicken. It will start to bubble gently and gain a stretchy, cheese-like consistency.

Serve and enjoy: As soon as the sauce reaches your desired thickness, remove it from the heat and you have one of the best dairy free dips around. Give it a final taste and adjust any seasonings if needed. Serve your delicious vegan nacho cheese immediately with nachos, chips, or anything else your heart desires!

💡 Tips for getting it right!

Adjust spice level to your liking: Feel free to play around with the quantities of things like the pepper, garlic granules and mustard to get the perfect blend for your tastes.
Leftovers thicken in the refrigerator, so reheat gently: For best results reheat it in a pan over low heat. You may need to add a little extra plant milk or water to thin it out again.

🎨 Potential variations

Spicy Jalapeño Nacho Cheese: Add a kick with fresh or pickled jalapeño peppers blended right into the sauce. You could also substitute the lactic acid for some of the brine that the peppers come in.
Loaded Vegan Queso Dip: Serve the nacho cheese slightly thicker and warm with toppings like black beans, salsa, and a dollop of vegan sour cream.

🤔 Frequently asked questions

I don’t have lactic acid, what’s the best substitute?

Lemon juice, lime juice, or a mild vinegar like white wine vinegar or apple cider vinegar will provide a similar tang. Start with a tablespoon and adjust to taste.

My nacho cheese is too thick, how can I thin it out?

Whisk in a splash of extra plant milk while reheating the sauce over low heat until it reaches your desired consistency.

Can I make this nacho cheese sauce ahead of time?

Yes, you can! Prepare the sauce according to the recipe and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving. As mentioned above, you may need to add some extra liquid when re-hjerating it to thin it out as it’ll thicken when cooled.

Is there a way to make this without a high-powered blender?

Unfortunately not really. If you tried to make this in a food processor you would just end up with lots of little bits of cashews in the sauce. For this one I really do recommend a good quality blender. Personally I use a vitamix, while it was expensive it has been invaluable for making things like vegan cheeses.

What’s the best way to serve this vegan nacho cheese?

The options are endless! Enjoy it warm with classic tortilla chips, create loaded veggie nachos, use it as a dip for pretzels or fries, or even drizzle it over baked potatoes or tacos.

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