Easy Vegan Nacho Cheese Sauce

This Easy Vegan Nacho Cheese Sauce is creamy, cheesy, and incredibly simple to make. Perfect for dipping chips, drizzling over nachos, or using as a topping for burritos, tacos, or even baked potatoes. It’s made with pantry-friendly ingredients and is ready in under 10 minutes. The best part? It’s entirely plant-based and dairy-free, yet it’s rich, savory, and utterly satisfying.

Serves: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients

1 cup raw cashews (soaked for 4 hours or overnight, or boiled for 10 minutes to soften)
1/2 cup water
1/4 cup nutritional yeast (for cheesy flavor)
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika (optional, for a smoky flavor)
1/4 teaspoon turmeric (for color)
Salt and pepper to taste
1/2 teaspoon chili powder (optional, for a little heat)
1 tablespoon olive oil (optional, for extra creaminess)

Instructions

1. Soak the Cashews

If using raw cashews, soak them in water for at least 4 hours, or overnight. If you’re short on time, you can boil them for about 10 minutes until they soften.
Drain and rinse the cashews before using.

2. Blend the Ingredients

In a blender or food processor, combine the soaked cashews, water, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika (if using), turmeric, and chili powder (if using).
Blend until smooth and creamy. Add more water, a tablespoon at a time, if the sauce is too thick. Adjust the seasoning with salt and pepper to taste.

3. Heat the Sauce

Pour the cheese sauce into a small saucepan and heat over medium heat, stirring frequently. This step is optional but will help thicken the sauce and enhance the flavor.
Once heated through and bubbling, remove from the heat.

4. Serve

Serve immediately over tortilla chips, drizzle on nachos, tacos, or burritos, or use as a dip for veggies, fries, or anything else you like!

Tips:

Storage: Leftover nacho cheese sauce can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stove or in the microwave, adding a little water to adjust the consistency if needed.
Spicy Version: For a spicy kick, add a few tablespoons of diced jalapeños, hot sauce, or a pinch of cayenne pepper while blending.
Vegan Cheddar Flavor: You can increase the amount of nutritional yeast for a sharper cheese flavor or add a tablespoon of miso paste for an extra umami boost.

This Easy Vegan Nacho Cheese Sauce is a game-changer for anyone looking for a creamy, dairy-free alternative. It’s full of flavor, incredibly versatile, and a hit at parties or family dinners. You’ll love how quick and easy it is to make this decadent cheese sauce!