Nacho Cashew Cheese Sauce Recipe
Introduction
This nacho cashew cheese sauce is a creamy, dairy-free alternative that packs a flavorful punch. Made with simple plant-based ingredients, it’s perfect for dipping or drizzling over your favorite snacks.
Ingredients
- 3/4 cup raw cashews
- 4 oz can of green chilies
- 3 tbsp nutritional yeast
- Juice of 1 lemon
- 2 tbsp pickled jalapenos
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 3 tbsp unsweetened plant based milk (almond milk recommended)
- 1/4 tsp kosher salt, plus more to taste
Instructions
- Step 1: Place the cashews in a bowl and cover with water. Soak for at least 6-8 hours or overnight. For a quicker option, cover the cashews with boiling water and soak for 20-30 minutes until softened.
- Step 2: Drain the cashews and add them to a high-speed blender along with the green chilies, nutritional yeast, lemon juice, pickled jalapenos, smoked paprika, chili powder, plant-based milk, and salt.
- Step 3: Blend on high until the sauce is smooth and velvety, scraping down the sides as needed.
- Step 4: Taste the sauce and adjust salt in small increments, blending and tasting again until it reaches your preferred flavor.
Tips & Variations
- For a spicier sauce, increase the amount of pickled jalapenos or add a dash of hot sauce.
- If you don’t have a high-speed blender, soak the cashews longer for a smoother result.
- Swap almond milk for other plant-based milks like oat or cashew milk for subtle flavor changes.
- Serve warm by gently heating the sauce on the stove or microwave before serving.
Storage
Store leftover sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use roasted cashews instead of raw?
Raw cashews are recommended for a smooth and creamy texture. Roasted cashews can result in a nuttier flavor but might not blend as smoothly.
Is this sauce suitable for nut-free diets?
This recipe uses cashews as the base, so it is not nut-free. For a nut-free alternative, consider using cooked potatoes or cauliflower blended with similar seasonings.
PrintNacho Cashew Cheese Sauce Recipe
This Nacho Cashew Cheese Sauce is a creamy, flavorful, and dairy-free alternative to traditional cheese sauce, perfect for vegans and those seeking a plant-based option. Made with soaked cashews blended with green chilies, nutritional yeast, and spices, it delivers a rich and smoky taste that pairs wonderfully with nachos or as a dip.
- Prep Time: 25 minutes (including soaking time, shorter if quick soak is used)
- Cook Time: 0 minutes
- Total Time: 25 minutes (excluding long soaking)
- Yield: 1 serving 1x
- Category: Sauce / Dip
- Method: Blending
- Cuisine: Vegan / Plant-Based
- Diet: Vegan
Ingredients
Cashew Cheese Sauce
- 3/4 cup raw cashews
- 4 oz can of green chilies
- 3 tbsp nutritional yeast
- Juice of 1 lemon
- 2 tbsp pickled jalapenos
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 3 tbsp unsweetened plant-based milk (almond milk recommended)
- 1/4 tsp kosher salt, plus more to taste
Instructions
- Soak the Cashews: Place your cashews in a bowl and cover with water for at least 6-8 hours or overnight to soften. For a quicker method, cover the raw cashews with boiling water and let them soak for 20-30 minutes.
- Blend the Ingredients: Drain and discard the soaking water. Add the cashews to a high-speed blender along with green chilies, nutritional yeast, lemon juice, pickled jalapenos, smoked paprika, chili powder, plant-based milk, and kosher salt. Blend on high until the sauce is velvety smooth, scraping down the sides as needed.
- Adjust Seasoning: Taste the sauce after blending and add additional salt incrementally (up to 1 tsp) if desired. Blend and taste again until the seasoning is perfectly balanced according to your preference.
Notes
- Soaking the cashews properly is essential to achieve a smooth, creamy texture in the sauce.
- This sauce is best used immediately but can be stored in the refrigerator for up to 5 days.
- Feel free to adjust the amount of jalapenos for your desired heat level.
- Use a high-speed blender for the smoothest consistency.
- Serve warm or at room temperature over nachos, vegetables, or as a dip.
Keywords: vegan cheese sauce, cashew cheese, dairy-free cheese, nacho cheese sauce, plant-based sauce, vegan nacho dip
