This vegan cheese sauce made with cashews is perfect for dunking tortilla chips or making vegan nachos. Toss the ingredients in the blender and you’ll be snacking fast!
I like to think that all of my recipes are pretty stinkin’ good, but every now and then I make something and REALLY hit it out of the park. Here’s how I know it’s awesome:
I eat the whole thing by myself.
It happened with Healthy Peanut Butter Oatmeal Cookies and with Homemade Cheez-Its, and it would have happened with Chocolate Avocado Mousse if they weren’t already portioned into cute little glass jars. (THANK GOODNESS for those jars!)
Well, friends, it happened again. This time, with this vegan cheese sauce recipe. And I’m NOT sorry!
WHY MAKE CHEESY VEGAN SAUCE
If you’re not vegan (like me) and you’re wondering why in the world you should try making this cheesy vegan sauce recipe (like me), then let me clue you in:
- It’s BEYOND quick and easy. As in, I can’t believe that’s all it takes, and WOW, that was fast.
- There’s a good chance you have everything you need in your pantry… HIGH FIVE! Just 5 ingredients plus a bit of water.
- NO OVERNIGHT SOAKING. Apparently, in the cashews-can-become-cheese world, soaking cashews overnight is nearly always a requirement. Not the case today!
- One minute. Yes, I’ve said this already, but it bears repeating. It’s ready in one minute!
- Whole30 approved. We’re not on the Whole30 anymore, but life would have been a MILLION times better if we did the Whole30 with this vegan cheese sauce recipe… on top of burrito bowls (made with Cauliflower Rice and Instant Pot Korean Beef), for dipping the Best Burgers Ever, for dipping raw veggies….
- Dairy-free. A dairy free cheese sauce for my dairy-free peeps! (YASSSS!)
- Gluten-free. No flour and no other thickening agent, so even grain-free and gluten-free people can enjoy!
- No cooking… which means no reheating (unless you want it warm) and no trying to keep it warm in a slow cooker (and then accidentally burning it)!
- Easy last-minute option for a potluck. If you’ve ever run low on time but needed to bring a dish to pass to a gathering, this nacho vegan cheese sauce and a bag of tortilla chips can save the day.
This is real life, folks. You know you’re going to need this recipe. I suggest making a “trial batch” this week, just to make sure that there’s enough for you AND everyone else.
VEGAN CHEESE SAUCE INGREDIENTS
Add these simple pantry staples to the blender and you’re on your way to deliciousness!
- Cashews. I used roasted, salted cashews because that’s what I had on hand, but unsalted is fine, too.
- Diced Green Chilies. No need to drain them first.
- Taco Seasoning. I used my Homemade Taco Seasoning.
- Salt. If needed, if your cashews or taco seasoning aren’t salted.
- Water. You could also substitute almond milk or cashew milk to make the sauce a creamy texture, but I didn’t think that was necessary.
- Cayenne, optional. For a bit of extra heat, if you’d like.
As written, this recipe has enough heat to make you go, “Ooh, that’s got some kick to it… I like it!” If you want it hotter, you can add more cayenne OR use hot green chilies instead of medium. If your taco seasoning is too hot for your taste, you could add a mix of onion powder, garlic powder, and smoked paprika to get a super tasty flavor.
CASHEWS FOR CHEESY VEGAN SAUCE
Nuts in general can be kind of pricey. I utilize my price book to make sure I’m getting the best price on cashews. Like I teach in Grocery Budget Bootcamp, I watch for the sale cycle to hit a rock bottom price, then I stock up and freeze until I need them!
If you like to buy online, Thrive Market, Vitacost, and Amazon Prime Pantry (scroll down to membership options and click the yellow button for “start 30-day free trial) are great options!
Grocery Budget Bootcamp enrollment is currently closed, but if you need a bit more help saving on groceries, sign up here for the FREE Fight Inflation Workshop. I can’t wait to share three AMAZING sessions focused on saving money on groceries NOW – despite the rising cost of food!
HOW TO MAKE CHEESY SAUCE VEGAN
Ready to learn how to make cheesy sauce for nachos? It couldn’t be easier!
Step 1. Combine all ingredients in a blender and process until the mixture is smooth. You might need to use a spatula to scrape down the sides. If you don’t have a high-powered blender, you might have to run the blender a few times.
Step 2. I found that 2 Tablespoons of water created the perfect consistency for me, BUT you can make it thinner by adding more water, 1 Tablespoon at a time.
Store leftover vegan cheese sauce in an airtight container in the fridge for up to 4 days. If you didn’t scarf down the whole batch like I did…
SOAKING CASHEWS FOR CHEESY SAUCE FOR NACHOS
I have this Blendtec blender, and it’s pretty awesome. It makes this vegan nacho cheese dip so incredibly smooth without having to soak the cashews. If you have a regular blender, you should be okay – you just might have to run the blender a few times.
If you have a regular blender and you know for a fact that it absolutely will not turn raw cashews into a creamy dip on its own, then soak the cashews overnight.
To soak cashews overnight, measure cashews into a glass jar and fill with enough water so that the cashews are completely submerged. Let it sit overnight. In the morning, drain the excess water from the jar.
After soaking, you may or may not need the 2 Tablespoons of water in the recipe, so I suggest trying to blend everything else first, and only adding the water if it’s necessary.
HOW TO MAKE VEGAN NACHOS
Now that you’ve made your delicious vegan nacho cheese sauce, it’s time to dish up a plate of vegan cheese nachos!
You CAN just dip into the bowl of vegan cheese sauce with your tortilla chips, OR you can load up a plate and spoon on all the toppings for amazing loaded vegan nachos:
- Diced tomatoes
- Finely chopped onions
- Sliced black olives
- Shredded lettuce
- Pickled Jalapenos
- Sliced avocado or Simple Guacamole
- Fresh cilantro
To keep your loaded nachos vegetarian (but not vegan), you can also add Lime Crema or sour cream.
MAKING VEGAN CHEESE SAUCE FIT YOUR MACRO GOALS
This easy vegan cheese sauce recipe is mostly fat from the cashews. You’ll also get a bit of protein, but not much.
Enjoying this cashew sauce as part of a vegan nachos recipe with tortilla chips and veggie toppings will give you carbs.
Add cooked ground beef or shredded chicken for protein, or choose cooked black beans to keep it vegan.
CHEESY VEGAN SAUCE FAQS
Can you make vegan cheese sauce with other nuts, like almonds?
I haven’t tried this, and I don’t think I’d recommend it. Cashews have a higher fat content and muted flavor that naturally leads to a creamy sauce that can be flavored however you want.
Does it matter if your cashews are roasted or raw?
Nope! I use roasted. Either will work for cashew cheese sauce – just check the label to see if they’re salted or not, so you can season accordingly.
Is this a nutritional yeast cheese sauce?
Not this cheesy sauce! Just cashews, chiles, and seasonings are all you need for this delicious cheesy vegan sauce.
MORE YUMMY SAUCES AND CONDIMENTS
- Homemade Salsa
- Dairy Free Ranch Dressing
- Creamy Cauliflower Sauce
- Our Favorite Homemade Hummus Recipe
- Homemade Nut Butter
- 5 Minute Spinach Pesto
Fight Inflation Workshop!
Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!Nacho Vegan Cheese Sauce
This vegan cheese sauce made with cashews is perfect for dunking tortilla chips or making vegan nachos. Toss the ingredients in the blender and you’ll be snacking fast!
- Prep Time: 1 minute
- Cook Time: 1 minute
- Total Time: 2 minutes
- Yield: 1 cup 1x
- Category: Sides
- Method: Blender
- Cuisine: American
Ingredients
- ¾ cup cashews (150g)
- (1) 4oz can diced green chilies NOT drained (113g)
- 2 tsp taco seasoning (I used my homemade taco seasoning) (5g)
- 2 Tbsp water (30g)
- pinch of salt (if needed, if cashews or taco seasoning isn’t salted)
- ⅛ tsp cayenne, optional
Instructions
- Combine all ingredients in a blender and process until the mixture is smooth. You might need to use a spatula to scrape down the sides. If you don’t have a high-powered blender, you might have to run the blender a few times.
- I found that 2 Tbsp of water created the perfect consistency for me, BUT you can make it thinner by adding more water, 1 Tbsp at a time. Another idea is to substitute almond milk or cashew milk for the water to make the cheese sauce creamy, but I didn’t think that was necessary.
Notes
To soak cashews overnight, measure cashews into a glass jar and fill with enough water so that the cashews are completely submerged. Let it sit overnight. In the morning, drain the excess water from the jar. You may or may not need the 2 Tbsp of water in the recipe, so I suggest trying to blend everything else first, and only adding the water if it’s necessary.
Adapted from Pinch of Yum.
Can you make it with almonds instead? My daughter gets migraines after eating cashews. Thanks.
I haven’t tried this Beverly, and I don’t think I’d recommend it. Cashews have a higher fat content and muted flavor that naturally leads to a creamy sauce to be flavored how you want. Perhaps a version that uses chickpeas?
So yummy! I love healthy recipes that taste as good as junk food! This is so great on nachos for my family who doesn’t tolerate dairy very well.
So glad to help you find a healthy alternative, Audrey! I also like healthy recipes that taste as good as junk food. 🤣
Delicious!
How is this a 3 ingredient recipe? I count 6. And when you have a toddler hanging on your leg while you shuffle around the kitchen, yes, every ingredient counts. Just say it like it really is please.
That’s a type on my end Jen! It started as 3 ingredients when I first made it, but felt like it wasn’t quite “done” at just three. I’ve updated the title!
Does it matter if they are roasted or raw?
Nope! I used roasted.