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 hr 5 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Appetizer
Cuisine: American
Servings: 7
Calories: 114kcal
- 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)
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.
- Store this dairy-free nacho cheese in an airtight container in the fridge for up to five days.
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