Cashew Nacho Cheese

Cashew nacho cheese can be used in many different recipes and even makes a great southwestern style dip. I use this cheese on top of baked potatoes with veggie chili, sweet potato tacos and vegan quesadillas.

cashew nacho cheese quesadilla
Vegan quesadilla
Vegan chili cheese nachos
sweet potato tacos with vegan cashew nacho cheese
Sweet potato tacos with cashew nacho cheese
Cashew Nacho Cheese
Serves 6
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
  1. 1 cup raw unsalted cashews (soaked in water for at least two hours)
  2. 1 cup water
  3. 1/2 cup veggie broth (I prefer to use this Better Than Bouillon)
  4. 1/2 white onion
  5. 1/2 bell pepper (red, orange or yellow will work)
  6. 1/2 cup diced tomatoes
  7. 1 jalapeño or serrano pepper (spicy!)
  8. 1 clove garlic
  9. 1 Tbsp. nutritional yeast
  10. 1 Tbsp. white miso paste
  11. 1 tsp. cumin
  12. 1 tsp. salt
  13. 1 tsp. corn starch
  14. 1 tsp. fresh lemon juice or red wine vinegar
  1. Dice and sauté the onion, jalapeño and red bell pepper with a little olive oil until the edges brown.
  2. Blend the cashews, water, vegetable broth and miso paste in a food processor or Vitamix until smooth.
  3. Add the onion, jalapeño, bell pepper mixture along with the garlic, cumin, nutritional yeast, paprika, cumin, salt and corn starch.
  4. Transfer the cashew nacho cheese into a small saucepan and add the chopped tomato and drained green chilies.
  5. Simmer over low heat for about 10 minutes until it thickens, stirring frequently so it does not burn.
  6. Stir in lemon juice or vinegar before serving. Add more salt if needed.
  1. Great on nachos, as a dip or even a spread for wraps.
Adapted from Post Punk Kitchen
Adapted from Post Punk Kitchen
Vegan Yoga Life

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