Dairy Free Nacho Cheese Sauce
Creamy, tangy, and just spicy enough to keep you coming back for another chip, this plant-based cheese sauce is genuinely hard to believe contains zero dairy. The secret is a clever combination of soaked cashews, boiled Yukon Gold potato, and carrot — blended together with the starchy cooking water, they create a sauce that's rich, smooth, and coats everything it touches. Nutritional yeast brings that savory, cheesy depth, while pickled jalapeño brine, smoked paprika, cumin, and chili powder layer in the bold nacho flavor you're actually craving. Blending everything on high for a full 60 to 90 seconds is what makes the texture so luxuriously silky — no grainy bits, no shortcuts. Store-bought dairy-free cheese sauces can be hit or miss, loaded with gums and additives that never quite taste right, so making your own with whole ingredients is a serious upgrade. This recipe makes six servings, so it's perfect for a game-day spread, taco night, or just a big bowl of nachos you don't have to share. Finish it with pickled jalapeño slices on top and watch it disappear.
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Learn more →Ingredients
6 servings
- ¾ cup raw cashews
- 1 medium yukon gold potato (about 6 oz), peeled and cut into 1-inch chunks
- 1 medium carrot, peeled and cut into 1-inch chunks
- ¾ cup water (reserved from boiling vegetables)
- ¼ cup nutritional yeast
- 2 tbsp pickled jalapeño brine (from the jar)
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- ¼ tsp cayenne pepper (optional)
For serving
- 2–3 tbsp pickled jalapeño slices, for serving (optional)
Instructions
- 1
Place the cashews in a bowl, cover with boiling water, and soak for 30 minutes, then drain and discard the soaking water.
- 2
While the cashews soak, place the potato and carrot chunks in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Cook until both are completely tender and a fork slides through without resistance, about 12–15 minutes. Before draining, ladle out and reserve 3/4 cup of the cooking water. Drain the vegetables.
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