Last Updated on January 23, 2024

I solemnly swear this Nacho’s so good. Back in high school everyone looked forward to Wednesday: Nacho Day. Trays of brilliant, radioactive, yellow goop filled the cafeteria.

This recipe is the stuff high school dreams are made of but without the artificial food coloring and crazy preservatives. It’s also without actual dairy – yep you read that right. Dairy Free.

Real Color, No Modification

No dairy. 

In fact it’s mostly vegetables… so slather away my friends. No one needs to know it’s actually good for you. 

It’s also extremely versatile. You could use this as a base for broccoli & cheese soup, macaroni, chili dogs, cheesy rice, fondue, really the possibilities are endless. Just switch up the spices to match your region’s cuisine. 

Vegan, Dairy-Free, Nacho Cheese Sauce

This will make roughly 32 fluid oz.

2 Carrots

2 Red Potatoes

1/2 a Red or Orange Bell Pepper

1 Jalapeno

1/2 a Small Red or Yellow Onion

3 Cloves of Minced Garlic

1/2 Cup of Cashews

1 Tablespoon each of Onion Powder, Garlic Powder, Chili Powder, Cumin, and Nutritional Yeast and add Kosher Salt and pepper to taste.

*additionally you could add some coriander or other chilies and spices.   

Chop all of the vegetables into strips or cubes for faster cooking. I did not peel them. 

Bring all of the vegetables to a rapid boil in 3 cups of water. Boil until the potatoes are tender (roughly 20 minutes) and your liquid should reduce to roughly 2 cups.

In a blender add your cashews, your spices, your boiled veggie liquid, and veggies. Blend until smooth. Taste and add spices to your liking.

If you’re scared about the salt, add half and then add half after you’ve tasted. It tastes even better second day!