Recipes, VEGAN

Healthy Vegan Chipotle Nacho Cheese

Hey Everyone! I have been wanting nachos BADLY lately, but these days I try to abstain from the traditional processed “cheese”. Whatever it is, it’s good but not good for you. So, I have always wanted to try this method of making vegan nacho cheese using soaked creamy cashews, carrot and potato. Nutritional yeast is added for that cheesy flavor. I also added some chipotle peppers for a bit of a kick and extra flavor. I also added my Roasted Candyland Salsa on top of these bomb ass nachos too. It’s so nice having a guilt free alternative to the deliciousness of high sodium and processed goodies too many of us love. 

Healthy Vegan Chipotle Nacho Cheese

I hope you guys enjoy this recipe as much as I do. It’s a new favorite in my home. I filmed a quick tutorial for my YouTube channel for you to check out below this recipe.  Store it in your fridge for up to 5 days. 


Healthy Vegan Chipotle Nacho Cheese
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Prep Time
15 min
Prep Time
15 min
  1. 2 Medium White Potatoes (avoid russets they're so starchy and grainy)
  2. 1 Large Carrot
  3. 1/2 Cups Soaked Raw Cashews
  4. 1/4 - 1/2 Cup Unsweetened Non-Dairy Milk
  5. 1 TBSP Chipotle (or more if you're like me)
  6. 1/2 Cup Nutritional Yeast
  7. Sea Salt and Pepper
  1. In a medium pot, boil potatoes and carrot together until fork tender. Drain and remove skin from potato.
  2. Drain cashews that have been soaking for at least 2 hours.
  3. Add all ingredients into a food processor or bullet blender (preferred) and pulse until silky smooth.
  4. Serve on nacho chips, potato wedges, or dip your veggies in them.

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