What do you get when you combine the youngest certified yoga teacher in the U.S. with a Nike ambassador and a vegan chef? You get 17-year-old Tabay Atkins, the inspiring ‘yogathlete’ who’s bringing a little bit of Om and a whole lot of yum to audiences and studios all over the country.

Below, Tabay shares one of his favorite quick-and-easy vegan comfort food recipes, a cashew-based nacho cheese. With just a few ingredients and a 15 minute prep time, you’re going to be licking your fingers while you enjoy this cheesy, garlicky treat.


Tabay Atkins' Vegan Nacho Cheese Recipe

Serves 2



Cook Time: 15min

Prep Time: 15min

About this recipe:

This whole food, plant-based nacho cheese sauce is a healthy and delicious vegan alternative to any cheese sauce or topping. Use it as an ingredient in recipes like mac and cheese or as a topping for nachos, grain bowls, and more!

  • 1 large potato
  • 1 large carrot
  • 1/2 raw cashews
  • 3 cups water
  • 2 tbsp. nutritional yeast
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 2 tsp. lemon juice
  1. Peel carrot and potato and dice into small pieces.
  2. Place diced carrot and potato in a pot with 2 cups of water. Bring to a boil.
  3. Add cashews to the boiling vegetables. Boil for an additional 5 minutes.
  4. Pour vegetables and boiling water into a blender. Add nutritional yeast, garlic powder, onion powder, lemon juice, and salt.
  5. Pulse for 1 to 2 minutes until smooth and creamy.
  6. Add remaining water to blender as needed for consistency.