Are you ready for this?!!
The creamiest, dreamiest, most silky smooth cheeze heaven. This Healthy Vegan Nacho Cheese is out of this world.
I dunk tortilla chips in it or make nachos. I pour it over broccoli for cheezy broccoli sides. I use it as a dip for crispy baked potato fries. I drizzle it on tacos or over bean chili. I use it as cheese sauce for vegan mac and cheese. I’m making a new 7-layer bean dip for the blog and this cheese is one of the layers! I have so many ideas for this nacho cheese and am so excited to have my own recipe to refer back to. Eeeek!!
It’s made with yellow potatoes, zucchini, carrots, cashews, nutritional yeast, tamari and spices. The ingredients are simple and easy to find. Nutritional yeast is now sold at most grocery stores, but you can also buy it online, here. We call it “nooch” in the health world, and it provides that cheesy taste that is so essential. The tamari also adds that cheesy factor!
All you do is steam the potatoes, carrots and zucchini, then blend them with the rest of the ingredients until you get the smoothest, most heavenly cheese sauce! YUMMM. I seriously can’t wait for you to try this one.
There are many recipes to come using this Healthy Vegan Nacho Cheese, too. Enjoy 🙂Print
Healthy Vegan Nacho Cheese
- Prep Time: 10
- Cook Time: 7
- Total Time: 17
- Yield: 4 cups 1x
- Category: Cheese Sauce/Dip
- Method: Stovetop and Blender
- Cuisine: Vegan
The most decadent, creamy, rich and smooth vegan cheese sauce or dip!
1 large golden potato, diced (or 2–3 small; about 1 1/2 cups worth)
1 large peeled zucchini, diced (or 2 small; about 1 1/2 cups worth)
6 baby carrots (or 1 large carrot)
3/4 cup water (or 1–2 tablespoons more; but don’t add in too much or it will be too liquid-y)
1/2 cup soaked cashews, drained and rinsed (soak in hot water for 10 minutes)
1 tablespoon fresh lemon juice
3 teaspoons soy sauce
1/2 cup nutritional yeast
1 teaspoon ground turmeric
3/4 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder, or more to taste
1/4 teaspoon cayenne powder (optional)
Start by soaking the cashews in hot water.
Steam the potatoes, zucchini and carrots until soft (about 5-7 minutes) or until a fork can easily pierce through them.
In a high-speed blender, combine the steamed vegetables and rest of the ingredients.
Blend on high until smooth and creamy. If it’s having a hard time blending, add a tablespoon of water until it can blend easier, but not too much as it can become too liquid-y.
Use as a dip or sauce! Enjoy!
Keywords: vegan cheese sauce, vegan cheese dip, vegan nacho cheese, vegan nacho cheese sauce, healthy nacho cheese, healthy vegan cheese sauce, cashew cheese sauce
How long does this stay good in the fridge?
Hi Nicole. I would say up to 3 days!