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Dairy free nacho cheese sauce and blue corn chips on a plate.
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5 from 1 vote

Dairy-Free Nacho Cheese Recipe

This dairy-free nacho cheese sauce is an easy, vegan alternative to traditional cheese sauce. It's loaded with flavor and has a satisfying, creamy consistency.
Prep Time1 hour 5 minutes
Total Time1 hour 5 minutes
Course: Appetizer
Cuisine: American
Servings: 7
Calories: 114kcal

Equipment

  • Blender or food processor

Ingredients

  • 1 clove garlic
  • 1 cup cashews
  • 3/4 cup water
  • 1/2 cup pumpkin purée
  • 1/4 cup nutritional yeast
  • 2 tablespoons pickled jalapeños
  • 1/2 teaspoon salt
  • Boiling water (to soak the cashews - use enough to submerge the cashews completely)

Instructions

  • Add the cashews to a bowl, then add enough boiling water to the bowl to completely submerge the cashews.
  • Let the cashews soak in the water for one hour, then drain and discard the soaking liquid and rinse the cashews.
  • Add the cashews to a food processor or blender along with the pumpkin purée, cold water, nutritional yeast, pickled jalapeños, salt, and garlic.
  • Process or blend until smooth and creamy.
  • Serve warm or at room temperature with tortilla chips or raw veggies for dipping.

Notes

  • Store this dairy-free nacho cheese in an airtight container in the fridge for up to five days.

Nutrition

Calories: 114kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 171mg | Potassium: 189mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2724IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg