Gluten-Free Vegan Nacho “Cheese” Soup

by | October 2, 2018 | Food | 2 comments

Do recipes get too simple for you? Me either. The older I get, the less time I want to spend in the kitchen. Realizing I say this after having spent seven months this year on a cookbook. I still love cooking and creating new dishes (nearly daily), it just seems those recipes are more streamlined and simpler than ever.

Before we get to the recipe, let me tell you that I never liked nachos. I know, I am the strangest person. Pizza? Not a fan. Mac ‘n cheese? No thanks. But my kids, different story. They’re far more normal than I am, at least in their food choices. And we all know, when there are kiddos, there are kiddo foods. I always try to make the healthiest version while hanging on to taste and texture. And before I get a note from one of the girls reminding me they are all grown up, I should tell you, they’re all grown up. :-)

This soup was for me, based on a this recipe, which I did create for my nacho cheese loving kids a long time ago. I didn’t look back at that recipe to see how different it is from the current one. Until just now because after typing that, I felt like I should. They’re pretty similar, but the other is definitely “sauce” with less butternut, and this one is most certainly “soup”. Anyway, similar, yet different and you need both recipes.


Speaking of butternut, that’s squash. You can get the proper way to roast it here, but if you saw my recent Instagram Stories, you know how I do it now. Whole squash, into the oven, bam! Easy, with no risk of losing a finger in the butchering process. 

  • Butternut squash – even if you’re not a fan, try this! Roasted butternut lends a smooth, velvet texture to soups and sauces and packs a nutritional punch.
  • I use unsweetened coconut milk, but you can sub any dairy-free milk you like.
  • Daiya cheddar slices are my go-to because I think the slices melt and taste better than the shreds. Use your favorite cheese sub. I like these because they are free from all the foods I’m allergic to.
  • Salt – you’ll want to add it to taste. I go very light on the salt in all my recipes. I’ve never liked very salty foods, so this is my personal preference. You should adjust to match yours.
  • The nutritional yeast I use is this brand. I keep this on hand at all times. It adds a nutty, cheesy flavor to foods. Just trust me.


Now, let’s get to the recipe!


Gluten-Free Vegan Nacho “Cheese” Soup

Makes 4 servings.


4 cups cooked, cubed butternut squash

3 slices Daiya cheddar slices

1 cup unsweetened coconut milk

1/4 cup nutritional yeast

1/2 teaspoon EACH: garlic powder, onion powder, ancho chili powder and ground cumin

1/4 to 1/2 teaspoon salt, to your taste

Garnish and accompaniments: 

  • tortilla chips
  • sliced green onion
  • chopped cilantro
  • sriracha or other hot pepper sauce, to taste



1 – Place all ingredients in a medium sauce pan and heat over medium-high heat to boiling.

2 – Reduce heat, cover and simmer 10 minutes.

3 – Remove the lid from the pan; remove from heat.

4 – Blend the soup until smooth.

Blending method 1: Use an immersion blender to puree the soup in the pan until smooth.

Blending method 2: Cool the soup until just warm, then transfer it to a blender and blend until smooth. Reheat before serving. Do not blend hot liquids in the blender or food processor.

5 – Serve soup with tortillas chips, green onion, cilantro and sriracha on top.




  1. patricia

    Since I have to be dairy free, I am so excited to get this recipe and try it soon! Would love a dairy free cheese dipping Sauce also if you have one? Thank you


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