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Easy Nacho "Cheese" Dip (Vegan+GF)

Ever wanted to make a cheese sauce without the cheese? Well it's totally possible and super easy!

Prep Time 15 minutes


  • 1/2 medium red onion peeled
  • 1 cup raw cashews soaked overnight
  • 1 medium potato peeled and cubed
  • 1 cup carrot chunks
  • 1 4.5 oz can diced green chiles
  • 6 tablespoons nutritional yeast
  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon minced garlic
  • Delicious but not 100% necessary:
  • 1 tablespoon sriracha
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • green onions or chives


  1. Place the carrots and potato in a small saucepan with a lid and fill the pan with enough water to cover them. Place over medium high heat and boil until the carrots are fork-tender, about 12-15 minutes. Remove the pan from heat and drain through a colander then set aside to cool for at least 5 minutes.
  2. Combine the ingredients in a blender or food processor and blend until smooth. Top with fresh chives or green onions if desired.
  3. Serve hot or cold with chips, crackers, veggies, or anything you'd like.