Vegan Nacho Cheese

Nacho cheese is just one of those essentials which is needed in your fridge at ALL times. Whether its for those sad and lonely days or occasions in which a celebration is due, nacho cheese fits in perfectly for all. Now this is a bit of a tedious ingredient list, but there are only 2 steps and that worked for me!

close up of nacho being dipped into liquid yellow cheese in copper bowl surrounded by more crispy golden nachos on a royal blue table top

Serving size:

12 servings


  • 150g cashews soaked in hot water for 1 hour
  • 650ml plant milk
  • 90ml vegetable oil
  • 3 tsp salt
  • 4 tbsp yeast flakes
  • 4 tbsp maple syrup
  • 1 tsp paprika
  • ½ tsp turmeric
  • 340ml water + 5 tbsp agar powder
  • 6 tbsp tapioca flower
  • 1 tbsp garlic powder
  • Juice of ½ lemon


  1. Place all ingredients in a blender and blitz until smooth and creamy and there are no lumps.
  2. Heat until just before boiling point, mixing continuously to avoid lumps.
  3. Serve immediately.

I also refrigerated this and it became semi-solid so a good option potentially for slicing or spreading on burgers, toast etc.

If you love cheese, you’ll most definitely love this cashew cream cheese, amazing on toast or jacket potatoes. Grab the recipe here:

I’d like to give a massive thanks to Nora Cooks for her inspiration in helping me create this recipe. You can find her version here:

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