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A hand holds a tortilla chip with lots of cheese sauce on it, hovering over the bowl with more of the sauce. There are more tortilla chips and veggies in the background.
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Vegan Nacho Dip

This vegan nacho dip is made with healthy ingredients and is still everything you want from a creamy, spicy cheese sauce. Serve with chips or drizzle it over Steamed Broccoli.
Course Sauce
Cuisine Mexican
Diet Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings 6
Calories 281kcal
Author Marly McMillen

Equipment

Ingredients

  • 2 cups raw cashews
  • 1 medium carrot, peeled and chopped
  • ½ cup nutritional yeast flakes
  • 3 tablespoons lemon juice
  • 2 tablespoons mild miso paste
  • ½ teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • salt and pepper to taste

Toppings

  • 1 cup cherry tomatoes, chopped
  • ½ cup diced red onions
  • ¼ cup chopped cilantro or parsley
Cups - Metric

Instructions

  • Add cashews and sliced carrots to a saucepan over medium heat. Bring to a boil and reduce heat to a simmer. Cook for 5 minutes, until the cashews and carrots are tender. Remove from heat to cool slightly, then drain the water.
    Looking down on a saucepan full of cooked cashews and sliced carrots.
  • Add cooked cashews, carrots, nutritional yeast flakes, lemon juice, miso, and spices to a food processor or blender. Pulse until broken down into smaller pieces. Use a rubber spatula to wipe down the sides of the blender jar and lid.
    Looking down on a blender jar with ingredients like carrots, cashews, nutritional yeast flakes, chili powder, and more.
  • Add water ½ cup at a time and pulse again, gradually turning up the speed to create a smooth consistency. Continue adding water until you achieve a desired consistency.
  • Let cool 5 to 10 minutes to thicken. 
  • Serve immediately with toppings and tortilla chips.
  • Use immediately, or transfer sauce to an airtight container, cover, and refrigerate for up to 7 to 10 days.

Notes

Add red pepper flakes for a spicier version.

Nutrition

Calories: 281kcal | Carbohydrates: 20g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 233mg | Potassium: 503mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2134IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 4mg