Vegan Buffalo Nacho Cheese Dip

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When we made the cheese sauce for these Buffalo Tofu Nachos, we knew there could be something done with a Frank’s twist for a dipping sauce.

We had to recreate it, but with my favorite hot sauce in mind, so we decided to share it with you if you’re feeling like a spicy number for your appetizers, movie night, or hangover snacks.


This nacho dip is actually pretty easy to make and is definitely worth forking out the moolah for those cashews (they tend to be expensive around these parts).



  • 1/2 cup Frank’s Red Hot sauce

  • 2 cups cashews

  • 1 medium lemon

  • 2 teaspoons paprika

  • 1 teaspoon garlic powder

  • 1/2 chili powder

  • 1 teaspoon onion powder

  • 1/2 cup nutritional yeast

  • 3 cups water

Servings: 12


Calories: 148

Fat: 10.9g

Saturated fat: 2.1g

Carbohydrates: 10.1g

Sugar: 1.5

Sodium: 27mg

Fiber: 1.9g

Protein: 5.2g


  1. Soak cashews for 1-2 hours or bring to a boil until soft.

  2. Drain cashews and put in a blender with spices, lemon, nutritional yeast, and water until well blended.

  3. The liquid should be thin, but once you put it on the stove at low heat, it thickens up into the sauce you will come to love. Make sure you stir consistently for about 20 minutes (give or take) until it’s at the thickness you want.

  4. ENJOY!

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