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5 Minute Vegan Nacho Cheese Sauce

White bowl of cheese dip surrounded with tortilla chips. Text overlay Vegan Nacho Cheese Dip.

5 from 1 review

This spicy nacho cheese sauce recipe is SO GOOD! No crockpot, no flour, no velveeta or shredded cheese. Gluten-free, dairy-free & made in a blender!


  • 3/4 cup cashews
  • (1) 4oz can diced green chilies NOT drained
  • 2 tsp taco seasoning (I used my homemade taco seasoning)
  • pinch of salt (if needed, if cashews or taco seasoning isn’t salted)
  • 2 Tbsp water
  • 1/8 tsp cayenne, optional


  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.
  2. 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.


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.