This is not “good for vegan cheese.”
This is properly creamy, unapologetically bold nacho cheese — the kind that coats chips, elevates lasagna, and shuts down every “but where’s the cheese?” question.
Built for flavor, function, and versatility, this sauce proves that plant-based cooking can be decadent, simple, and powerful.
Why This Recipe Works
At HighCooking, the mission is clear:
Create food that performs — visually, nutritionally, and emotionally.
This nacho cheese:
- Delivers restaurant-level creaminess
- Uses whole-food, plant-based ingredients
- Fits seamlessly into everyday meals and elevated recipes
- Proves that healthy doesn’t mean boring
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Total Time: ~15 minutes
- Yield: 12 servings
- Difficulty: Easy
Ingredients
- 1 cup raw cashews
- 2 cups water
- 1 red bell pepper, de-seeded
- 3 tablespoons nutritional yeast flakes
- 2 teaspoons onion powder
- 1½ teaspoons salt
- ½ teaspoon garlic powder
How to Make Vegan Nacho Cheese Sauce
Step 1: Build the Base
Place the raw cashews and water into a high-speed blender.
Blend for 3–4 minutes, until completely smooth. No grit. No shortcuts.
Step 2: Layer the Flavor
Add the red bell pepper, nutritional yeast, onion powder, salt, and garlic powder.
Blend again for another 3–4 minutes, until silky and glossy.
👉 If it’s not smooth, keep blending. Texture matters.
Step 3: Cook to Perfection
Transfer the mixture to a medium saucepan over medium heat.
Stir constantly to prevent sticking.
Bring to a gentle boil, continue stirring for 1 additional minute, then remove from heat.
You’re looking for a classic nacho cheese consistency — thick, pourable, and indulgent.
How to Serve It
Serve hot as:
- Nacho cheese dip
- Topping for tacos, fries, or baked potatoes
- Sauce for burritos and bowls
- Vegan lasagna cheese layer (see note below)
Storage & Make-Ahead
- Store in an airtight container
- Keeps 3–5 days in the refrigerator
- Reheat gently on the stove or microwave, stirring to restore creaminess
Pro Tips from the Kitchen
- For extra richness, reduce water slightly
- For heat, add jalapeño or smoked paprika
- For pourable cheese, thin with warm water while reheating
Why You’ll Love This Vegan Nacho Cheese
- Ultra-Creamy, No Dairy Needed
Blended cashews create a silky, rich texture that rivals traditional cheese — without milk, butter, or preservatives. - Ready in Minutes
From blender to table in under 15 minutes. No soaking, no complicated steps, no stress. - Versatile & Meal-Prep Friendly
Use it as a dip, drizzle it over tacos, layer it into lasagna, or pour it onto bowls and veggies. - Clean, Plant-Based Ingredients
Made with whole foods and pantry staples you can feel good about serving. - Crowd-Approved Flavor
Even non-vegans love this sauce — it’s bold, savory, and deeply satisfying.
This is the kind of recipe you make once and then keep on repeat.
Frequently Asked Questions
Is vegan nacho cheese actually creamy?
Yes. When blended properly, raw cashews create a smooth, creamy texture that closely mimics traditional nacho cheese — without dairy.
Do I need to soak the cashews first?
No. A high-speed blender will soften raw cashews without soaking. If using a standard blender, soak for 2–4 hours for best results.
How long does vegan nacho cheese last in the fridge?
Stored in an airtight container, this vegan nacho cheese stays fresh for 3–5 days in the refrigerator.
Can I reheat vegan nacho cheese?
Yes. Reheat gently on the stovetop or in the microwave, stirring frequently. Add a splash of water if it thickens.
Can I use this cheese sauce for lasagna?
Absolutely. For lasagna, do not preheat it. Blend and layer it directly — it will cook perfectly in the oven.
Is this recipe gluten-free?
Yes. This vegan nacho cheese is naturally gluten-free.
What can I serve vegan nacho cheese with?
Serve it with tortilla chips, tacos, burritos, baked potatoes, roasted vegetables, bowls, or as a sauce for pasta and lasagna.
