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Healthy Vegan Nacho Cheese

  • Author: Shannon Leparski
  • 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 23 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 12 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

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