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Spice up your game-day, Cinco De Mayo, or any other fun party with this Roasted Jalapeño Vegan Nacho Cheese. It’s “cheesy”, creamy and just down right delicious and addictive. Super easy and simple to make too! All while being loaded with nutrition!
Roasted Jalapeño Vegan Nacho Cheese
This Roasted Jalapeño Vegan Nacho Cheese is such a great dip to make for any occasion. It makes for a great snack or appetizer. Make it for any game-day, Super Bowl Sunday (my favorite time to make it), Cinco De Mayo or any other fun party. It’s so creamy, flavorful, and nice and spicy.
The cheesy flavor comes from the blend of cashews and nutritional yeast. This nacho cheese is also loaded with veggies; carrot and potato. All of these ingredients give it such a creamy texture. Don’t worry though, it doesn’t taste like veggies.
Aside from the delicious flavor and creamy cheesy texture, this vegan nacho cheese is rich with nutrients. It makes for a delicious dip and snack while being nutrient-dense. Even those who are not fans of veggies won’t be able to tell this sauce is loaded with them. Make this easy cheese and serve with some chips for the best nachos and cheese snack you have ever had!
What you need to make this Roasted Jalapeño Vegan Nacho Cheese:
Ingredients:
- Jalapeños
- Carrot
- Russet Potato
- Cashews
- Avocado Oil
- Garlic Powder
- Onion Powder
- Pink Salt
- Paprika
- Lemon Juice
Equipment:
- Small Baking Sheet Pan
- Parchment Paper
- Small Saucepans
- Food Processor
How to make Roasted Jalapeño Vegan Nacho Cheese:
- Preheat oven at 350 degrees F. Line a small baking sheet pan with parchment paper. Peel carrot and potato and rough chop them. Place carrot and potato in a small saucepan and add enough water to cover the vegetables. Place on stovetop on high-heat and bring to a boil. Boil for 15-20 minutes until vegetables are soft. Place cashews in another small saucepan and also add enough water to cover the cashews. Place on stovetop on high-heat and bring to a boil. Boil for 15 minutes until cashews soft as well.
- While veggies and cashews boil, place jalapeño peppers on prepped baking sheet pan. Rub a bit of avocado oil on jalapeño peppers and place in the oven. Roast in oven for 15 minutes.
- Drain boiled veggies and cashews and place in a food processor bowl. Toss in roasted jalapeños, sprinkle spices and nutritional yeast, drizzle lemon juice and avocado oil over veggies and cashews. Pulse all ingredients and as they are being blended, slowly pour in milk over the top of the food processor lid. Continue blending until rich, creamy and smooth consistency is reached.
- Pour Vegan Nacho Cheese in a serving bowl with chips, fries, or any other sides. Serve immediately while vegan nacho cheese is still hot. Enjoy!
Tips and Substitutions:
- Soak cashews over night- The recipe calls for boiling the cashews, but if you have time, soak them overnight instead. This will make them even softer.
- No food processor?- You can use a blender, you may just need to blend cheese a bit longer to get smooth and creamy consistency.
- Don’t want your vegan nacho cheese to be too spicy?- Remove seeds from jalapeño peppers.
- Substitute for avocado oil- Use refined coconut oil or olive oil.
What does vegan nacho cheese taste like?
Vegan nacho cheese seriously tastes just like regular nacho cheese. The cashews and nutritional yeast give this vegan version that cheesy taste and texture. The veggies are used to add some texture. They of course add so much more nutrition to this sauce. Don’t worry, you won’t be able to taste the veggies at all. The texture of this vegan nacho cheese is the same as regular nacho cheese too.
What can I serve this nacho cheese with?
- Chips
- Fries
- Sweet Potato Fries
- Sweet Potato Nachos
- Burritos
Did you like this Roasted Jalapeño Vegan Nacho Cheese? You may also like these other dip/condiment recipes:
- Best and Easiest Homemade Guacamole
- Loaded Guacamole
- Pickled Red Onions
- Grilled Mexican Street Corn Salad
Roasted Jalapeño Vegan Nacho Cheese
Spice up your game-day, Cinco De Mayo, or any other fun party with this Roasted Jalapeño Vegan Nacho Cheese. It's "cheesy", creamy and just down right delicious and addictive. Super easy and simple to make too! All while being loaded with nutrition!
Ingredients
- 1 carrot
- 1 russet potato
- 1/2 cup cashews
- 4 jalapeño peppers
- 2 tbsp avocado oil (plus more to roast jalapeño peppers)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pink salt
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 3 tbsp nutritional yeast
- 1.5 cups dairy-free milk (coconut milk, almond milk)
Instructions
-
Preheat oven at 350 degrees F. Line a small baking sheet pan with parchment paper. Peel carrot and potato and rough chop them. Place carrot and potato in a small saucepan and add enough water to cover the vegetables. Place on stovetop on high-heat and bring to a boil. Boil for 15-20 minutes until vegetables are soft. Place cashews in another small saucepan and also add enough water to cover the cashews. Place on stovetop on high-heat and bring to a boil. Boil for 15 minutes until cashews soft as well.
-
While veggies and cashews boil, place jalapeño peppers on prepped baking sheet pan. Rub a bit of avocado oil on jalapeño peppers and place in the oven. Roast in oven for 15 minutes.
-
Drain boiled veggies and cashews and place in a food processor bowl. Toss in roasted jalapeños, sprinkle spices and nutritional yeast, drizzle lemon juice and avocado oil over veggies and cashews. Pulse all ingredients and as they are being blended, slowly pour in milk over the top of the food processor lid. Continue blending until rich, creamy and smooth consistency is reached.
-
Pour Vegan Nacho Cheese in a serving bowl with chips, fries, or any other sides. Serve immediately while vegan nacho cheese is still hot. Enjoy!
Recipe Notes
Tips and Substitutions:
- Soak cashews over night- The recipe calls for boiling the cashews, but if you have time, soak them overnight instead. This will make them even softer.
- No food processor?- You can use a blender, you may just need to blend cheese a bit longer to get smooth and creamy consistency.
- Don’t want your vegan nacho cheese to be too spicy?- Remove seeds from jalapeño peppers.
- Substitute for avocado oil- Use refined coconut oil or olive oil.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
