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If you love cheesy nachos but want to skip the dairy, this vegan nacho cheese recipe is perfect for you. Made with creamy cashews, tasty spices, and a little jalapeño for a kick, it’s smooth, rich, and full of flavor. This cashew nacho cheese is easy to make and can become your favorite plant-based cheese sauce.
You can pour it over vegan nachos, drizzle it on tacos, stir it into
burrito bowls, or use it as a dip for veggies. Every bite is creamy and
satisfying — all without any dairy.
It’s simple to make ahead and keep in the fridge, so it’s ready whenever you need a quick, delicious addition to a meal or snack. Whether you’re cooking for a plant-based family, hosting a game night, or just want a tasty cheese sauce, this recipe is creamy, flavorful, and easy to love.
5
30 minutes
15 minutes
2 cups Madame Sarah Raw Cashews
Water (for boiling)
2 cups almond milk (plus more as needed for texture)
4 garlic cloves
1 jalapeño pepper, diced
2 Tbsp nutritional yeast
1 tsp olive oil
2 Tbsp complete seasoning
2 Tbsp Madame Sarah Granulated Onion
2 tsp Madame Sarah Granulated Garlic
1 Tbsp turmeric
1 Tbsp paprika
1 Tbsp Dijon mustard
1. Boil the Cashews
Rinse the raw cashews thoroughly. Add them to a pot, cover with water, and bring to a boil. Boil for 25 minutes until softened. Drain well.
2. Blend the Sauce
Add the boiled cashews to a high-speed blender along with the rest of the ingredients. Blend until completely smooth and creamy.
3. Adjust & Finish
If the texture is too thick, add more almond milk a little at a time until smooth and pourable. Taste and adjust seasoning as desired.
