Vegan Nacho Cheese Dip

Grab your favorite chips and get ready to dip into the delicious vegan nacho cheese dip. Whether it’s movie night or you’ve got a summer party coming up, this dip is a nach-yay! Great for adding to tacos on Taco Tuesday or for dipping your favorite chips, veggies and crackers.

So where does the cheesy flavor come from if there’s no cheese? A combo of cashews and nutritional yeast gives this dish a creamy, cheesy flavor and texture. Once made, you can store in the refrigerator for up to 1 week.

Here are a few other plant-based recipes that would pair nicely with this vegan nacho cheese dip:

Vegan Nacho Cheese Dip

Prep Time: 15 minutes
Serves 4


  • 1 cup raw or dry roasted cashews
  • ½ cup plain unsweetened cashew milk
  • 1 tsp. apple cider vinegar
  • ¼ cup nutritional yeast
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • ¼ tsp. salt


  1. Place cashews in food processor or high-speed blender and blend 5-10 minutes, or until smooth.
  2. Add cashew milk and blend until evenly combined and smooth, stopping as needed to scrape down the sides.
  3. Add vinegar, nutritional yeast, paprika, chili powder and salt and blend until combined and smooth.
  4. Enjoy with chips, crackers, pretzels, fruits, vegetables or any food of choice!

If you’re looking for more plant-based ideas or tips to ease your family into a plant-based lifestyle, check out Episode 4 of the Healthy Family Project to hear more from Lead Green DAD.

Episode 4 - Easing Into a Plant-Based Life