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Yup, that’s cauliflower cheese! Specifically, that’s nacho cauliflower cheese that’s totally vegan and actually healthy. Feel free to face plant. No regrets!

Apparently embarrassing myself once with the world’s stupidest pun of all time wasn’t enough for me. So here we are, nearly three years later. Another day, another veggie, another nacho cheese, and another super cheesy post title.

But to be fair, I needed something really cheesy to be worthy of this one.

And I can’t promise I won’t do it again. There are so many things you can turn into nacho cheese, and I feel like I’m just starting to explore. It would be a big disappointment to give any of my vegan nacho cheeses a boring name.

The ingredients to this one might look a bit familiar. When I posted my Jalapeño popper mac not too long ago I found myself licking the inside of the food processor bowl and wishing I had some chips for dipping. That’s always a sign of recipe success, and generally also an indication that I should be putting the basic formula to other uses. Cauliflower nacho cheese it was!

It’s not just cauliflower in this one: carrots give this nacho cheese some authentic looking orange color, and cashews add richness. (That’s Nacho Cauliflower Carrot Cashew Cheese is a little cumbersome of a title though!) And when you blend all those things up with some seasonings and non-dairy milk, you get something that’s pretty darn cheesy and addictive when used for dipping chips. My hand model even gave me a hard time, asking repeatedly when he could eat the chip that he was modeling. It’s hard to find good help sometimes.

In addition to making great dip material, this vegan cheese would be awesome mixed up with some elbow macaroni or drizzled on sandwiches like my vegan Philly cheesesteaks or spicy broccoli rabe sandwiches.

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

5 from 4 votes Print

That’s Nacho Cauliflower Cheese!

Yup, that’s cauliflower cheese! Specifically, that’s nacho cauliflower cheese that’s totally vegan and actually healthy. Feel free to face plant. No regrets! CourseAppetizer CuisineAmerican, Mexican Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 6 Calories 187 kcal Author Alissa


  • 2cupscauliflower florets
  • 1medium carrot,chopped
  • 1cupraw cashews,soaked in water 4-8 hours and drained
  • 1cupunsweetened unflavored soy or almond milk,plus more as needed
  • ¼cupnutritional yeast flakes
  • 2garlic cloves
  • ¼ to ⅓cupvinegar-based hot sauce,like Cholula
  • 2tablespoonssoy sauce or tamari
  • ½teaspoononion powder
  • Salt to taste
  • 1cupjarred tomato salsa,optional


  1. Place the cauliflower and carrots into a medium saucepan and cover with water. Place over high heat and bring to a boil. Lower heat and allow to simmer until the veggies are very tender, about 10 to 15 minutes. Remove from heat and drain into a colander.
  2. Place the carrots and cauliflower into the bowl of a food processor and add all other ingredients except the salsa. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Add more milk to thin if you’d like. Season with salt to taste.
  3. Scrape the mixture into a bowl, and swirl in the salsa, if using.
  4. Serve with chips.

Nutrition FactsThat’s Nacho Cauliflower Cheese!Amount Per ServingCalories 187Calories from Fat 103% Daily Value*Fat 11.4g18%Saturated Fat 2.2g11%Sodium 903mg38%Potassium 342mg10%Carbohydrates 16.8g6%Fiber 2.2g9%Sugar 7g8%Protein 6.3g13%Calcium 30mg3%Iron 2mg11%* Percent Daily Values are based on a 2000 calorie diet.« Savory Tempeh Breakfast SandwichesPortobello Mushroom Hot Dogs »

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I swapped apple cider vinegar for the hot sauce, and roasted my veggies for even more umami. This recipe will be a favorite for years to come! Thank you!!!!


  • This queso exceeding my expections! I’m addicted and honestly, could never go back to eating cheesy after trying this. It taste so much more healthier and delicious. Thanks for the great recipe 🙂


    • Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

      More about me →

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