Creamy, zesty, and dairy-free — this vegan nacho cheese sauce is the kind you’ll want to pour on everything. Dip it, drizzle it, or smother it — this sauce does it all.
Love vegan cheese? Don’t miss my Vegan Cheese Sauce, Spreadable Provolone Cheese Sauce, and Vegan Parmesan — perfect for pouring, spreading, or sprinkling.
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We take movie night pretty seriously in our house. It’s how we wind down, connect, and turn an ordinary evening into something special.
Last week, we made nacho bowls for dinner, and I had an extra batch of this vegan nacho cheese recipe ready and waiting in the fridge.
I reheated it, served it with homemade tortilla chips, guacamole, roasted salsa, and wow — it was exactly what I was going for.
This plant-based cheese sauce is thick, creamy, and has that classic nacho cheese flavor — but it’s made with simple, whole food ingredients like potatoes, carrots, and cashews (for healthy fats).
We love dunking chips, but it’s just as good poured over baked potatoes, in nachos, burritos, or served as a dip with soft pretzels (yes, please!).
I’ve tested this vegan queso with and without nutritional yeast, with cashews and cauliflower — it works every time.
If you’re trying to eat a more plant-based diet or cut back on dairy, this easy vegan nacho cheese sauce is one of those recipes you’ll come back to again and again.
Why this recipe works
- Starchy Veggies (No Thickeners Needed): Yellow potatoes bring starch and structure. Carrots add a little sweetness and that signature golden-orange hue.
- Cashews: Just ¼ cup of raw cashews adds silky richness without the need for oil or dairy.
- Tomatoes + Jalapeños: Fresh tomatoes and jalapeños (plus a spoonful of the pickled kind!) add brightness, depth, and just enough heat to keep things interesting.
- Garlic, Spices, and Brine: Garlic, smoked paprika, cumin, and turmeric give this sauce that classic nacho flavor — plus a little zing from jalapeño brine takes it to the next level.
What ingredients you need
- Yellow potatoes
- Carrot
- Onion
- Fresh jalapeño
- Garlic
- Tomatoes
- Raw cashews – unsalted, unroasted
- Water – Or low-sodium vegetable broth and omit bouillon cube
- Vegan bouillon cube
- Onion powder
- Garlic powder
- Ground cumin
- Smoked paprika
- Turmeric
- Unsweetened plant-based milk
- Pickled jalapeños
- Brine – The juice from the pickled jalapeños
- Nutritional yeast
- Salt
- Black pepper
- Cayenne – Optional
- Squeeze of lemon or lime – Optional
How to make this recipe (step-by-step)
Find the complete recipe with measurements in the recipe card below.
Set the Instant Pot to Sauté. Add water, onion, carrot, and fresh jalapeño with a pinch of salt. Cook 3–4 minutes, stirring often and adding water as needed.
Add garlic and sauté 1 more minute, stirring to avoid burning.
Turn off the Instant Pot. Add potatoes, tomatoes, cashews, water or broth, and all spices except salt, nutritional yeast, and cayenne.
Lock the lid and set the valve to Sealing. Pressure cook on High for 6 minutes.
Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
Carefully transfer the mixture to a blender. Add the milk, pickled jalapeños, brine, nutritional yeast, salt, and black pepper. Blend until smooth and creamy.
Adjust seasoning: Add cayenne for spice, a squeeze of lemon/lime for brightness, or more salt as needed. Thin with extra broth or milk if desired.
Top with jalapeño slices, green chiles, or a few diced tomatoes if desired.
In the kitchen tips
- Want it nut-free? Swap the cashews for steamed cauliflower or white beans for a lighter option.
- Use a high-speed blender: A high-powered blender gives the smoothest creamy texture.
- Leave the potato skins on: For extra fiber and nutrients. Yellow potatoes have thin skins that blend well and boost nutrition.
- Adjust to taste: Want more heat? Add cayenne or more jalapeño. Need brightness? Add a squeeze of lime.
- Taste and adjust: Bouillon cubes and broth vary in sodium, so season to taste after blending.
Substitutions and additions
- Cashews: Swap with white beans or steamed cauliflower for a nut-free, lower-fat option.
- Bouillon cube: Use low-sodium vegetable broth instead and skip the cube to manage salt levels.
- Dairy-free milk: Stick to unsweetened oat, almond, cashew, or soy milk to keep it savory.
- Potatoes: Yellow potatoes are best for texture and color, but russet potatoes work too.
- Nutritional yeast: If you’re out, you can skip it, this cheese sauce still works great without it.
- Roasted red peppers: Blend in 1–2 tablespoons for a smoky-sweet flavor and vibrant orange color.
- Smoked paprika or chipotle powder: Deepens flavor with a warm, smoky note — great for fans of bold sauces.
- Lime juice: Brightens up the sauce and balances richness with a little zing.
- Dijon mustard: Adds subtle tang and complexity — start with ½ teaspoon and adjust to taste.
- Tapioca starch or potato starch (optional): Add 1–2 teaspoons for a gooier, stretchier queso-style finish.
How to use it
- Drizzle over: Vegan Nachos Bowl, Burritos, or Stuffed Tacos
- Spoon over: Mexican Rice, Baked Potatoes, or Vegan Taquitos
- Try with: Refried Black Beans, Refried Pinto Beans, or Vegan 7-Layer Taco Dip
- Enjoy with: Aguas Frescas or Strawberry Hibiscus Lemonade
Storage and meal prep
- Refrigerator: Store in an airtight container (a mason jar works great, too) for 4 days. It will thicken — just stir before reheating.
- Freezer: Freeze in a freezer-safe container or silicone cube tray for up to 2 months.
- To reheat: Warm gently on the stovetop or microwave in short bursts, stirring in a splash of milk or broth if needed to thin.
- Meal Prep: This nacho cheese is part of my weekly sauce rotation. I batch it on Sundays with beans, grains, and bowls for quick meals.
FAQ
Yes! If you’re using a high-speed blender, raw cashews will blend smooth. If not, soak them in hot water for 30 minutes or overnight in cool water for a creamier texture.
Add more dairy-free milk or vegetable broth after blending for a thinner sauce, or reduce liquid for a thicker dip.
Not overly. You can always deseed the jalapeño or skip the cayenne. Taste and adjust as you go.
Yes, for a nut-free version, white beans or steamed cauliflower work well. The texture will be slightly lighter, but still creamy.
Nope! Yellow potatoes have thin, tender skins that blend right in and add extra fiber.
Highly recommended! It gives the sauce that delicious tang and layered heat, but you can scale it to taste.
Carrots add a subtle natural sweetness, orange color, and extra nutrients like beta-carotene.
I can’t wait for you to try this cheesy dip! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Vegan Nacho Cheese Sauce (Instant Pot or Stovetop)
Ingredients
- 2 medium yellow potatoes, roughly chopped (no need to peel)
- ¼ cup diced carrot
- ⅔ cup chopped onion
- 1 fresh jalapeño, deseeded for less heat
- 8 garlic cloves, peeled
- 2 tomatoes, halved
- ¼ cup raw cashews, unsalted, unroasted
- 1.5 cups water, OR low-sodium vegetable broth and omit bouillon cube
- 1 vegan bouillon cube
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ cup unsweetened plant-based milk
- 1 tablespoon pickled jalapeños, sliced
- 1 tablespoon brine, the juice from the pickled jalapeños
- 1 tablespoon nutritional yeast
- 1.5 teaspoon salt, or to taste
- Black pepper, to taste
- ⅛ teaspoon cayenne, optional, to taste
- Optional: squeeze of lemon or lime, to brighten flavor
Instructions
Instant pot instructions
- Set the Instant Pot to Sauté. Add a splash of water, onion, carrot, and fresh jalapeño with a pinch of salt. Cook 3–4 minutes, stirring often and adding water as needed.
- Add garlic and sauté 1 more minute, stirring to avoid burning.
- Turn off the Instant Pot. Add potatoes, tomatoes, cashews, water or broth, and all spices except salt, nutritional yeast, and cayenne.
- Lock the lid and set the valve to Sealing. Pressure cook on High for 6 minutes.
- Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully transfer the mixture to a blender. Add the milk, pickled jalapeños, brine, nutritional yeast, salt, and black pepper.
- Blend until smooth and creamy.
- Adjust seasoning: Add cayenne for spice, a squeeze of lemon/lime for brightness, or more salt as needed. Thin with extra broth or milk if desired.
- Top with jalapeño slices, green chiles, or a few diced tomatoes if desired.
Stovetop instructions
- In a medium pot over medium heat, add a splash of water, onion, carrot, and fresh jalapeño with a pinch of salt. Sauté for 3–4 minutes, stirring often and adding more water as needed to prevent sticking.
- Add garlic and cook 1 more minute, stirring frequently.
- Add potatoes, tomatoes, cashews, water or broth, and all spices except nutritional yeast, salt, and cayenne.
- Bring to a boil, then reduce heat to a steady simmer. Cook 15–20 minutes, or until vegetables are fork-tender.
- Carefully transfer the mixture to a blender. Add dairy-free milk, pickled jalapeños, brine, nutritional yeast, salt, and pepper.
- Blend until smooth and creamy.
- Taste and adjust: Add cayenne for heat, lime or lemon for brightness, more salt if needed, or thin with broth/milk to desired consistency.
- Top with jalapeño slices, green chiles, or a few diced tomatoes if desired.
Notes
- Blend in batches if needed and always crack the lid or use a towel to release steam when blending hot liquids.
Veganmom758 says
I AM IN LOVE
Julie Gaeta says
Thanks so much! ❤️