29 July 2021

Spicy Korean Vegan Nacho Cheese

Spicy gochujang vegan nacho cheese, topped with tangy kimchi and served up with tortilla chips. You can't go wrong with this Korean-inspired dip, spicy, melty and deliciously moreish!

Believe it or not, this indulgent looking treat is also gut-loving; full of fibre from the cashews and served with naturally high fibre tortilla chips, this snack is full of prebiotics, the food your microbes need. It's also topped with raw kimchi, full of probiotics (boosting your gut bacteria itself). All of these good things combine to make postbiotics - helping to keep both your body and mind healthy!

Thank you to both Mister Free'd Tortillas and the Notorious Nooch Co. who sent me products to try out (Ad - Pr samples) which inspired this dip. Here I used the Chia Seed tortilla chips - which means this dip is also a great source of short-chain omega 3s, and the Cheesy Immature Nooch, boosting your intake of B vitamins! The tortilla chips were deliciously crunchy, I love the addition of the chia seeds, and they were the perfect vessel for the spicy tangy nacho cheese. I love the flavoured nooch too - it really does make it taste more cheesy! 

Just look at that glossy, oozy spicy nacho cheese. Simply blitz your ingredients in a blender, warm through and serve with raw kimchi and nachos. Make it as spicy (or not) as you like and whip up a batch to share with friends and family at your next movie night or get together (p.s. you might need a double batch!).

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Spicy Korean Vegan Nacho Cheese | Serves: 4-6 | Time: 15 mins

You'll need

  • High-speed blender
  • Spatula
  • Saucepan
  • Measuring cups and spoons


  • 1/2 cup cashews
  • 2 roasted red peppers (from a jar)
  • 1/4 cup cheesy nutritional yeast (I used Notorious Nooch Co.)
  • 1-2 tbsp gochujang (Korean hot red pepper paste)
  • 1/2 tsp salt
  • 1/4 tsp turmeric
  • 1 cup water
To serve:
  • 1/3 cup raw vegan kimchi, chopped
  • Handful coriander leaves
  • Tortilla Chips (I used Mister Free'd Chia Seed)


  1. Add the cashews, red peppers, nutritional yeast, gochujang, salt, turmeric and water to the blender and blitz until smooth.
  2. Then transfer into the saucepan and heat through gently, stirring often until thickened to your desired consistency.
  3. Serve in a bowl topped with kimchi, sprinkle over the coriander, serve with tortilla chips and enjoy!
Cassidy xx