Sweet Potato Vegan Nacho Cheese

You can skip soaking the cashews if you have a high-speed blender. Use a box grater to grate the sweet potatoes.


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, peeled and smashed
  • 1/2 teaspoon fine grain sea salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 cup grated orange-fleshed sweet potato
  • 1 cup cashews, soaked for an hour
  • 1 cup water, if needed
  • 2 tablespoons fresh lemon juice, or to taste


  1. In a medium saucepan over medium-high heat combine the olive oil, onion, garlic, and salt. Cook, stirring regularly, until the onions soften, 3-5 minutes. Add the paprika, garlic powder, and chipotle, and cook for another minute. Stir in the sweet potatoes, cashews, and water, and bring to a simmer. Cook for 5 minutes or so, until the sweet potatoes are tender.

  2. Transfer the mixture to a high-speed blender, add the lemon juice, and blend until completely smooth, 2-3 minutes. Add water a splash at a time to thin consistency if needed. Taste, and adjust seasoning if needed.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serves 6


*Pickled Serrano Chiles: I keep these on hand at all times! Slice 8 (or more!) Serrano chiles 1/8th-inch thick and place in 2 cups of white vinegar in a Mason jar. Use the chiles w/in a week or two. You can use the vinegar for weeks after that in dressings, on lettuce wraps, and rice bowls.