This dairy-free nacho cheese dip is creamy, flavorful, and incredibly versatile. Use it as a dip or a sauce for tacos, nachos, veggies, rice bowls, or crackers. Made from soaked cashews and a few pantry staples, it delivers rich, cheesy flavor without dairy. It’s vegan and Whole30-friendly when made with compliant ingredients.
Delicious & dairy free cheese dip
People are often surprised when I tell them the base of this luscious sauce is raw cashews. The texture is smooth and decadent, and the flavor genuinely mimics traditional nacho cheese.
It comes together quickly in a blender or food processor and stores well in the fridge, making it a great make-ahead condiment to keep on hand for snacks and meals.
The ingredient list is short and uses items commonly found in most grocery stores.
What ingredients will you need to make nacho cheese dip?
Besides raw cashews, you’ll need just a handful of simple ingredients to build the cheesy flavor:
- Nutritional yeast
- Fresh lemon juice
- Garlic
- Dijon mustard
- Turmeric (for color)
- Salt & black pepper
You’ll blend the soaked cashews with filtered water until the sauce is thick but pourable. Adjust the water a spoonful at a time to reach the consistency you prefer.
That’s it — everything is made in one blender, so cleanup is simple.
Use this dip on:
- Tacos
- Grilled vegetables
- Crackers
- Chips
- Raw vegetable platters
- Rice bowls
- Loaded nachos
And many other dishes — it’s a versatile staple.
How to make dairy free nacho cheese dip
1. Place 1 ½ cups raw cashews in a bowl and pour boiling water over them. Soak for 1½ hours until softened. Drain and rinse the cashews thoroughly with cool water.
2. Transfer the drained cashews to the pitcher of a high-speed blender. Add 1 cup filtered water (see notes), 3 minced garlic cloves, 2½ tablespoons nutritional yeast, 2 tablespoons fresh lemon juice, ¾ teaspoon kosher salt, ½ teaspoon Dijon mustard, and ¼ teaspoon turmeric.
3. Blend until a smooth, thick sauce forms, scraping down the sides as needed. If the mixture is too thick to blend smoothly, add 1 tablespoon of water at a time until you reach a thick but pourable texture.
Tip: You want the sauce thick enough to coat foods but still easy to drizzle or scoop.
4. Taste and adjust seasoning with additional salt and black pepper as desired. Blend again briefly if you add anything.
Storage tips:
Store the dip in an airtight container in the refrigerator for up to one week.
The finished dip is creamy and vibrantly colored. My favorite way to enjoy it is with crunchy corn tortilla chips, but it’s equally good spooned over roasted vegetables or used as a sauce for a grain bowl. Enjoy!
Love this nacho cheese dip? Here are more recipes you’ll love:
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The Best Greek Chicken Salad
Dairy Free Nacho Cheese Dip
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Equipment
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Blender or high-speed food processor
Ingredients
- 1 ½ cups raw cashews
- 1 cup filtered water (start with 1 cup)
- 2 ½ tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- ¾ teaspoon kosher salt
- ½ teaspoon Dijon mustard
- ¼ teaspoon turmeric powder
- Black pepper, to taste
Instructions
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Soak cashews: place cashews in a bowl, pour boiling water over them, and soak for 1½ hours. Rinse and drain well.
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Blend: add drained cashews to a high-speed blender with 1 cup filtered water, garlic, nutritional yeast, lemon juice, salt, Dijon mustard, and turmeric. Blend until smooth and creamy, scraping down the sides as needed.
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If needed, add 1 tablespoon of water at a time to reach a thick but pourable consistency.
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Season: taste and adjust salt and pepper, then blend briefly to combine.
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Store: keep in an airtight container in the refrigerator for up to one week.
Notes
- Water: Start with 1 cup, then add 1 tablespoon at a time if you prefer a looser consistency.
- Salt: Adjust salt after blending to suit your taste.
Nutrition
Carbohydrates: 4 g
Protein: 3 g
Fat: 5 g
Sodium: 113 mg
Fiber: 1 g
Tried this recipe?
Let us know how it was!