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Vegan Hemp Nacho Cheese

Enjoy nachos, tacos, pasta and more with this creamy, delicious and EASY to make vegan hemp nacho cheese. Whether you are vegan or not, this recipe is a favorite for all!


3/4 cup Eternae by Nature Organic Shelled Hemp Seeds

1 red bell pepper, roughly chopped

1 half of a small sweet yellow onion, roughly chopped

1 medium carrot, sliced

1 medium-large russet potato, cubed

1 Tbsp of tahini

1/4 package firm tofu, drained (does not need to be pressed)

1/2 cup nutritional yeast

2 Tbsp fresh lemon juice

1/2 tsp smoked paprika

1 & 1/2 tsp sea salt (or to taste)

1/8 tsp of tumeric powder

2 tsp of soy sauce

1 tsp of roasted garlic salt or 2 cloves of roasted garlic, crushed

1/2 cup filtered water (use as needed for consistency)


Pre-Heat oven to 475 °F. Toss cubed & sliced potato and carrot in 1 tsp of olive oil. Place on tin foil lined baking sheet and roast for 15-20 mins, or until both vegetables are soft starchy (if fork slides extremely easily into them, they are done). While vegetables are roasting, place all the other ingredients into a blender or food processor (the stronger the device, the better and more smooth your cheese sauce will be). Blend until smooth and no lumps can be seen (about 3-4 mins total on high blend cycle — add water if needed to ease blending in weaker blenders). Enjoy! Use for mac & cheese, pasta, nachos, vegetable dips & more!


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