Remember going to a sporting event as a kid and getting a nice, BIG, order of nachos and cheese? That was awesome but this is BETTER! This vegan nacho cheese recipe is great for those moments where you want to take a trip down memory lane and reminisce about the good times… or when you just want some delicious nachos! Bring it out during game days or family gatherings. It’s a great addition to recipe list for your plant-based family!

This Vegan Nacho Cheese Recipe is:

  • quick and easy to make in under 15 minutes!
  • kid-friendly and fun to eat
  • a great addition to your vegan meal plan

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Vegan Nacho Cheese Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Phase: 3
Serves: 4 servings
Ingredients
  • 1 cup raw or dry roasted cashews, whole or chopped pieces
  • ½ cup plain unsweetened cashew milk
  • 1 tsp apple cider vinegar
  • ¼ cup nutritional yeast
  • 1 tsp paprika
  • 1 tsp chili powder
  • ¼ tsp salt
  • whatever you want to use to dip into it: vegetables, fruits, or chips
Method
  1. Place cashews in a food processor, or high-speed blender, and process into a smooth cashew butter, about 5 to 10 minutes.
  2. Add the cashew milk and process until evenly combined with the cashew butter and smooth, stopping as needed to scrape down the sides.
  3. Add the vinegar, nutritional yeast, paprika, chili powder and salt and process until evenly combined with the cashew butter and milk mixture and the cheese is smooth.
  4. Enjoy with chips, nachos crackers, pretzels, fruits, vegetables or any food of choice!
Notes
Store the cashew nacho cheese in a sealed container in the fridge for up to 1 week.
 

Cedric Torres

Cedric Torres

Plant Based Athlete at Plant-Based Stride
Cedric is a graduate of The University of South Florida with a degree in Cell & Molecular Biology. He has a career in scientific research with interests in human nutrition and microbiology. He also runs, shoots hoops, and is a proud vegan cook!
Cedric Torres

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