Vegan Cheesy Nachos
Home alone with a movie? No worries! Nonanic's Vegan Cheesy Nachos are here to keep you company! This creamy, cheesy, crunchy snack is completely vegan-friendly and free from artificial coloring. Just look at that vibrant golden sauce, it's all natural and 100% delicious.
Perfect for movie nights, weekend chill sessions, or game days, this snack is not just tasty but also wholesome. The rich, velvety cheese sauce is made using whole cashews, almond milk, nutritional yeast, and spices Bringing that bold umami flavor without any dairy. Pair it with your favorite gluten-free nacho chips, and you’ve got yourself a full-on flavor bomb.
Storage
- Let the cheese sauce cool completely before storing.
- Store the sauce in an airtight glass jar in the fridge for up to 5 days.
- Keep nacho chips in a dry, sealed container at room temperature to maintain their crunch.
- Do not refrigerate chips to avoid sogginess.
Reheating
- Pour the desired amount of sauce into a saucepan and heat over low heat, stirring occasionally.
- Alternatively, microwave the sauce in a microwave-safe bowl in 30-second bursts, stirring between each round.
- If the sauce thickens too much, add a splash of almond milk to loosen the texture.
Whether you're snacking solo or sharing with friends, this Vegan Cheesy Nachos recipe is the perfect crowd-pleaser, comforting, healthy, and oh-so-good. ✨
Course Appetizers
Cuisine Mexican
Keyword Vegan, Cheese Dip, Cheesy Sauce, Vegan Cheese Sauce, Homemade Vegan Sauce
Prep 5 minutes
Cook 15 minutes
Activating 2 hours
Servings 8 servings
Ingredients
- 225 gr whole cashew nuts
- 2 cloves garlic
- 30 gr nutritional yeast
- 225 mL almond milk
- 1 tbsp pickled jalapenos
- 1/2 tsp turmeric powder
- 1/2 tsp paprika powder
- 1/2 tsp garlic powder
- 1 tsp dijon mustard
- 1 tsp salt, to taste
- Black pepper powder, to taste
- Gluten-free nachos, as needed
Instructions
- Activate cashew nuts by soaking them in 4 cups of water and a pinch of salt for at least 2 hours, then rinse thoroughly.
- Boil activated cashew nuts in boiling water for 15 minutes over low heat, then drain.
- Blend cooked cashew nuts with garlic, nutritional yeast, almond milk, pickled jalapenos, turmeric powder, paprika powder, garlic powder, Dijon mustard, salt, and black pepper.
- Blend until the sauce thickens. If a thinner sauce is desired, additional almond milk can be added. Adjust seasoning.
- Serve a portion of the sauce in a small bowl, garnished with chopped spring onions.
- Ready to be enjoyed with gluten-free nachos.
