Nacho Cashew Cheese Sauce (Printable)
Creamy dairy-free cheese sauce with spicy nacho flavor, ideal for dipping or drizzling over your favorite Tex-Mex dishes.
# What You'll Need:
→ Nuts
01 - 1 cup raw cashews, soaked in hot water for 15 minutes then drained
→ Vegetables
02 - 1/2 cup diced roasted red bell pepper, jarred or homemade
→ Seasonings
03 - 2 tablespoons nutritional yeast
04 - 2 teaspoons fresh lemon juice
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon turmeric for color, optional
11 - 1 teaspoon salt or to taste
→ Liquids
12 - 3/4 cup water, plus more as needed for desired consistency
→ Optional Enhancements
13 - 1 teaspoon hot sauce or chipotle in adobo for extra heat
14 - 1 tablespoon olive oil for extra creaminess
# Method:
01 - Add drained cashews, roasted red bell pepper, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, cumin, chili powder, turmeric, salt, and water to a high-speed blender.
02 - Blend on high speed until completely smooth and creamy, stopping occasionally to scrape down the sides. Adjust thickness by adding additional water 1 tablespoon at a time until desired consistency is reached.
03 - Taste the sauce and add more salt or lemon juice as needed. For increased spiciness, blend in hot sauce or chipotle pepper to preference.
04 - Transfer the sauce to a small saucepan. Warm over medium-low heat, stirring frequently for 5-7 minutes until heated through and slightly thickened.
05 - Serve the warm cheese sauce immediately as a dipping sauce or drizzle generously over nachos, tacos, or roasted vegetables.
# Insider Tips:
01 -
- It comes together in under 30 minutes with ingredients you probably already have in your pantry
- The texture is so incredibly creamy that dairy eaters wont believe its plant based
02 -
- The sauce thickens considerably as it cools, so always make it slightly thinner than you think you need
- Soaking time is non negotiable unless you have a professional grade blender that can handle raw nuts
03 -
- A high speed blender makes all the difference between smooth and gritty
- If the sauce tastes too nutty, add more nutritional yeast and lemon juice to balance