Vegan Nacho Cheese

I’ve been playing around with some vegan Mexican dishes for Cinco De Mayo! I found this recipe from The Connoisseurus Veg and decided to give it a whirl! I made a few modifications that I’ll add below!

Here are my modifications:


  • 1 head of cauliflower
  • 10-12 baby carrots
  • 1 cup raw cashews (soaked 4-8 hours and drained)
  • 1 and 1/4 cup cashew milk
  • 2 cloves of garlic
  • 3 tbsp nutritional yeast
  • 2 tbsp vegan soy sauce
  • 1/4 cup vinegar based hot sauce
  • Salt and pepper to taste
  • Jar-o-salsa


  1. Cut up cauliflower into smaller pieces and add to a pot with the carrots.
  2. Cover to the top of the veg with water and bring to a boil. Turn down the heat and simmer for about 10-15 minutes.
  3. Drain veg and put in food processor. Add the rest of the ingredients (except the salsa) and blitz.
  4. If you have a shotty blender, like me, do this in two batches to ensure smooth and creaminess.
  5. Heat back up to desired temperature.
  6. Swirl in salsa.
  7. Enjoy!


One Comment Add yours

  1. shelley erswell says:

    This is absolutely AMAZING!!! Pure joy in the mouth!!! And an easy pleasure to make!!!!


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