Easy Dairy Free Nacho Cheese Sauce (Cashew Queso)
If you’re looking for a rich, creamy nacho cheese sauce without any dairy, this cashew-based queso is about to become a go-to. It has that smooth, cheesy flavor you expect from classic nacho cheese, but it’s made with simple ingredients like cashews, nutritional yeast, and spices. Perfect for drizzling over nachos, adding to tacos or burritos, or using as a dip, it’s an easy way to get that classic cheese sauce feel without using any dairy.
I’ve been making this recipe since 2020, and it’s still the version I come back to every time. After years of creating cashew-based sauces, I’ve found that this combination gives the best balance of creamy texture and bold flavor. It’s a family favorite that we make on a regular basis, whether it’s for a quick weeknight dinner or something to serve at parties. It’s simple, reliable, and one of those recipes that always disappears fast.
If you’re looking for ways to use this dairy free nacho cheese sauce, it works with so many easy meals. It’s perfect for drizzling over Mini Bell Pepper Nachos or Sweet Potato Nachos, and I love adding it to Air Fryer Black Bean Burgers for a cheesy, dairy-free option. It’s also great on Vegan Fajita Bowls or spooned over simple sides like Air Fryer Broccoli and Cauliflower for an easy way to add more flavor to your meals.
Ingredients
This is not a full ingredient list, but a quick overview of some of the key ingredients in the recipe. Find the full ingredient list in the recipe card below.
- Cashews – Raw cashews work best because they soften easily when soaked and blend into a smooth, creamy sauce. If you only have roasted cashews, those will work too. If they’re salted, you may want to reduce the added salt in the recipe. Can’t have cashews? Try raw sunflower seeds instead (you will still need to soak these).
- Nutritional Yeast – nutritional yeast is what gives this sauce its cheesy flavor without any dairy. It’s widely available at most grocery stores and is a staple in many dairy free recipes.
- Smoked Paprika – adds a subtle smokiness that helps mimic the flavor of classic nacho cheese. It brings depth and really helps round out the sauce.
How to make dairy free nacho cheese sauce
Add cashews to a glass with boiling hot water. Let the cashews soak for at least 5 minutes in the boiling water. Carefully drain off the water. Add cashews, fresh water, nutritional yeast, smoked paprika and salt to a high speed blender. Blend on high for 1-2 minutes until completely smooth. Serve immediately.
Tips for success
- Easy soaking method – Use a kettle to quickly pour boiling water over the cashews, or bring them to a boil on the stove, turn off the heat, and let sit.
- Adjust flavor at the end – If the flavor feels flat, try a small pinch of salt first (about 1/8 teaspoon). If needed, add a bit more nutritional yeast for extra cheesiness (be sure to blend this in).
- If you are using salted cashews – If your cashews are salted, reduce the added salt by about half, then adjust to taste.
- Blender tip for small batches – If using a larger blender and it’s not blending well, try doubling the recipe or using a smaller blender for better results.
- No need to heat – This sauce is great at room temperature and will already be slightly warm from blending, so you don’t need to heat it before serving.
Dairy-Free Nacho Cheese Sauce (Cashew Queso)
Guided Recipe Video
Ingredients
- ⅔ cup raw cashews
- Additional water to soak cashews
- ⅔ cup water
- 2 tablespoons nutritional yeast
- ½ teaspoon sea salt
- ½ teaspoon smoked paprika
Instructions
- Soak the cashews in boiling water for 5 minutes (or boil for 5 minutes).⅔ cup raw cashews, Additional water to soak cashews
- After cashews are done soaking, drain off and discard the water from soaking.
- Add all the ingredients to a high speed blender and blend on high 1 minute until smooth.⅔ cup raw cashews, ⅔ cup water, 2 tablespoons nutritional yeast, ½ teaspoon sea salt, ½ teaspoon smoked paprika
- Store in the fridge for up to 4 days.
Equipment
Recipe Notes
Even with a high-speed blender, soaking the cashews is essential for a smooth, creamy sauce. Pour boiling water over them and let sit for at least 5 minutes (10 minutes if using roasted cashews), then drain. Use a high-speed blender
A high-speed or bullet-style blender works best to fully break down the cashews and prevent a gritty texture. Adjust thickness as needed
This sauce should be thick. If it’s too thick, add water 1–2 teaspoons at a time. If it’s too thin, blend in more soaked cashews. Storage
Store in an airtight container in the fridge for up to 4–5 days. The sauce will thicken as it chills. Reheating
To loosen and warm the sauce, stir in 1–2 tablespoons of boiling water until smooth and warmed through. Avoid microwaving or cooking, as this can cause the sauce to become clumpy.
Nutrition Information
Other flavor mix-ins
If you want to switch things up, here are a few simple ways to add extra flavor without changing the base recipe:
- Add some heat – Stir in sliced jalapeños (fresh or jarred) for a little kick. You can blend them in during the last few seconds or finely chop and mix them in after.
- Classic queso vibes – Add a can of diced green chilies for that classic queso flavor. Just stir them in after blending.
- Make it a cheesy salsa dip – Mix the sauce with your favorite salsa for an easy, flavorful dip that’s perfect for chips.
- Smoky chipotle version – Blend in 1–2 chipotle peppers in adobo (just the peppers) for a smoky, slightly spicy twist.
Unexpected Ways to Use Nacho Cheese Sauce
If you have leftovers, there are so many easy ways to use this beyond chips and nachos. One of my favorite low-key ways is drizzling it over baked potatoes; it gives you that loaded potato feel without any dairy. It’s also great stirred into rice or grain bowls, drizzled over roasted veggies, or added to wraps and tacos for an extra creamy, cheesy element.
Can’t wait to try this!
You give The nutritional breakdown (thank you) but There is no serving size…or is there an assumed one? I have T2 diabetes and really appreciate a useful nutritional breakdown.
Hi there! The nutritional information is for 1/4 of the recipe.
I was wondering If I could use sunflower seeds instead of the cashews?
Hey Heidi – yes although the flavor may be a bit different. If you are looking for a nut free option, hemp hearts would be the best (they are more neutral in flavor than sunflower seeds).