Nacho cheese has always been one of those strange food obsessions that I just didn’t understand. It screams “cheese-wiz” and I’m left wondering.. is it actually even cheese? Why does it look like orange goo? I can get behind high-quality dairy, butttt something tells me that’s not the case most of the time. For these reasons, I’ve always just opted-out; making a vegan nacho cheese was truly never on my list of things-to-do.

But I’ve been seeing different versions around the internet lately and have started to become curious. Maybe I would actually like nacho-style cheese if done right? I should add that I’m not really into soy either, so for me, if it’s going to be a “fake” cheese, it needs to be soy-free. The verdict: wow. This vegan nacho cheese has so few ingredients, but has left even my most cheese-loving friends going back in for more. It’s beyond what I expected in every way.

What the heck is nutritional yeast?

The secret ingredient is nutritional yeast. The name might sound weird, but it has a delicious cheesy, nutty flavor, and is an inactive yeast (so not the same as when you bake). It’s made from sugar cane and beet molasses and ends up a flakey/powder consistency that is loaded with protein, vitamins and minerals. It’s also gluten free and contains zero sugar. Sprinkle on popcorn or add to pasta- the options are endless! You can find it at most grocery or health food stores and I’ve even seen it at Trader Joes.

You can up the spice or even add a fresh jalapeño if that’s your jam (I’m more of a mild girl). Just do me a favor and trust me on this one. I made some delicious sweet potato fries (japanese yams to be specific– they’re the best) to dip, but you can also add to tacos, nachos, burrito bowls, or eggs!

Prep Time 15

Cook Time 0

Servings 1 cup

Equipment

1 High-speed blender

Ingredients

1½ cups raw cashews
1 cup warm water
¼ cup nutritional yeast
½ tsp chile lime spice blend* (Tajin or Trader Joes version)
¾ tsp sea salt
¼ tsp garlic powder

Instructions

Cover cashew with hot (just-boiled is ideal) water in a bowl for 10 minutes. The amount of water doesn’t matter, just make sure the nuts are covered. Drain.
Add the cashews, 1 cup water, seasonings and salt to a high-speed blender.
Blend starting on low and work your way up to high until it's silky smooth.
Store in an air-tight container for up to 7 days.

Notes

*In place of the chile lime blend, you could use fresh fresno or jalapeño peppers or make your own version with some chili powder and fresh lime juice.

This cheese does best straight out of the fridge or lightly warmed. If it gets too hot, it can become a bit thick and weird, for lack of a better term.

My favorite ways to enjoy it: