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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.

Vegan Nacho Cheese Sauce

This Vegan Nacho Cheese Sauce 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



  • 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


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


  • Add cashews and sliced carrots to a saucpan 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.
  • Add cooked cashews, carrots, nutritional yeast flakes, lemon juice, miso, and spices to a food processor blender. Pulse until broken down into smaller pieces. Use a rubber spatula to wipe down the sides of the blender jar and lid.
  • 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.


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