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    Home » Vegan Dips

    Easy Gooey Tangy Vegan Nacho Cheese

    Published: Mar 26, 2020 · Modified: Feb 17, 2021 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

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    Attention all movie fans, you no longer have to watch a movie without cheesy nachos. This vegan nacho cheese dip not only tastes great on a movie night. Thanks to the combination of the right ingredients, you get a stretchy, creamy nacho cheese dip that is perfect for dipping tortilla chips for “loaded nachos” as a starter or snack.

    vegan | vegetarian | dairy-free | lactose-free | egg-free | sugar-free | healthy | gluten-free

    Dipped Chip in vegan nacho cheese sauce Thanks to the combination of starchy potatoes, carrots, cashews and spices such as nutritional yeast and miso paste, we create this incredibly gooey cheese dip that has the perfect consistency. When adding sriracha sauce, be careful not to make the cheese sauce too hot for yourself or children.

    This cheesy nacho cheese is perfect for dipping your tortilla chips or simply making overloaded nachos like in the Mexican Cuisine.

    I used to like to eat nachos with cheese dip in the movie theater, but I haven't had any nachos in the cinema since I was vegan. And this dip is just perfect for a movie night or game night / day at home.

    What do I need for homemade vegan nacho cheese?

    You need the following ingredients to make a stretchy cheesy Nacho Dip:

    Starchy potatoes like yukon gold

    Carrots

    Tahini

    Cashews

    Cooking water from the potatoes

    Nutritional yeast

    Tapioca starch

    Sea salt

    Miso paste, light

    Onion powder

    Garlic powder

    Chipotle Powder

    Mustard powder

    Smoked peppers

    Half a lemon juice

    opt Sriracha sauce 

    Green chiles from a jar

     

    How do I prepare vegan nacho cheese?

    First of all, cut the potatoes and carrots into small pieces and boil them in sufficient water.

    Soak the cashews in hot water.

    Now take a ladle and add the potatoes and carrots, if they are soft, to a high speed blender and add the other ingredients.

    Now mix everything until you get a creamy consistency. I always remove the small lid in the middle of the high speed blender because we are using hot food in it.

    When the sauce is creamy just season the sauce to your own taste buds.

    If it isn't stretchy yet, cook the sauce a bit in a pot until stretchy.

    Plate with tortilla chips and a vegan wfpb nacho cheese sauce

    How can I store the leftovers of the vegan nacho cheese dip?

    You can store the leftovers in the fridge in an airtight container. When the dip is cold, it becomes firm, ideally briefly reheat on the stove. Possibly dilute with a little water if the dip is too viscous.

    Vegan Nacho cheese Sauce in a bowl with tortilla chips

    Can I prepare vegan nacho cheese in advance?

    You can store the cheese in the refrigerator as described above and then briefly reheat on the stove. If necessary, dilute again with a little water.

    Tips to create the perfect cheese:

    • Tapioca starch makes the nacho cheese stretchy. Do not use cornstarch or potato starch
    • Take some psyllium husk powder to make the cheese even more gooey
    • The cheese leftovers stay “liquid”, “melted” and never become a cheese block.

    Do not forget to Pin on Pinterest 

    Graphic with two photos of the vegan nacho cheese sauce with a textlayover

    Have you tried the recipe?

    If you tried the vegan Nacho Cheese, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. Tag me on Instagram too. I am @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake. I also would love to hear your feedback, so I can share it on my social media channels. 

    Continue to Content
    Dipped Chip in vegan nacho cheese sauce

    Easy Gooey Tangy Vegan Nacho Cheese

    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes

    Attention all movie fans, you no longer have to watch a movie without cheesy nachos. This vegan nacho cheese dip not only tastes great on a movie night. Thanks to the combination of the right ingredients, you get a stretchy, creamy nacho cheese dip that is perfect for dipping tortilla chips for “loaded nachos” as a starter or snack.

    vegan | vegetarian | dairy-free | lactose-free | egg-free | sugar-free | healthy | gluten-free

    Ingredients

    • 6 oz or 1 cup (170 g) diced Yukon Gold potatoes, peeled
    • 1 medium-sized carrot
    • 4 tablespoon tahini
    • ¼ cup (35g) cashews, raw and soaked
    • ½ cup (120ml) cooking water from the potatoes and carrots (full of starch perfect to get a creamy texture)
    • 4 tablespoon nutritional yeast
    • 1 tablespoon tapioca starch
    • 1 teaspoon psyllium husk powder - opt
    • 1 teaspoon sea salt
    • 1 tablespoon miso paste, white
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • A pinch of chipotle powder
    • ⅛ teaspoon mustard powder
    • ¾ teaspoon smoked paprika
    • Half Lemon, juiced

    Garnish

    • some green chiles
    • Herbs

    Instructions

    First of all, cut the potatoes and carrots into small pieces and boil them in sufficient water.

    Soak the cashews in hot water.

    Now take a ladle and add the potatoes and carrots, if they are soft, to a high speed blender and add the other ingredients.

    Now mix everything until you get a creamy consistency. I always remove the small lid in the middle of the high speed blender because we are using hot food in it.

    When the sauce is creamy just season the sauce to your own taste buds.

    If it isn't stretchy yet, cook the sauce a bit in a pot until stretchy.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • High Speed Blender
      High Speed Blender
    Nutrition Information
    Yield 5 Serving Size 1
    Amount Per Serving Calories 151Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 490mgCarbohydrates 21gNet Carbohydrates 0gFiber 3gSugar 2gSugar Alcohols 0gProtein 4g

    The nutrition is calculated automatically and should be used as an estimate.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Jasmin
    Cuisine: American / Category: Vegan Cheeses

    Jasmin - sign

    This post may contains affiliate links and I may receive a very small commission if you buy through these links at no extra cost. Thank you very much for supporting Ve Eat Cook Bake! More information can be found here.


     

     

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    « Easy Flavorful Vegan Caesar Salad (wfpb, oil-free)
    Vegan Creamy Cauliflower Soup Recipe with Cashews (oil free) »

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    Hi, I'm Jasmin, Recipe Developer, Photographer behind Ve Eat Cook Bake. Come and join me as I invent new Recipe in my Kitchen Zen Place.

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