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Nacho Cashew Cheese Sauce

Creamy Vegan Nacho Cashew Cheese Sauce You’ll Love

Delight in this Nacho Cashew Cheese Sauce, a creamy, vegan twist on a classic that satisfies cheese cravings without dairy.
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Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 8 hours
Total Time 8 hours 40 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheese Sauce
  • 1 cup Cashews or pepitas/sunflower seeds for nut-free
  • 1 can Green Chilies canned
  • 1/4 cup Pickled Jalapenos jarred
  • 1 Lemon juice
  • 1/4 cup Nutritional Yeast essential for cheesy flavor
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Chili Powder
  • 1/2 to 1 cup Plant-Based Milk unsweetened

Equipment

  • High-speed blender

Method
 

Step-by-Step Instructions for Nacho Cashew Cheese Sauce
  1. Soak cashews in water for 6-8 hours or boil for 20-30 minutes until soft, then drain and cool.
  2. Prepare ingredients by gathering all other items needed for the sauce.
  3. In a high-speed blender, combine soaked cashews with green chilies, jalapeños, lemon juice, nutritional yeast, smoked paprika, chili powder, and plant-based milk.
  4. Blend on high for 1-2 minutes until smooth and creamy, scraping sides as needed.
  5. Adjust texture by adding more plant-based milk if the sauce is too thick.
  6. Taste and season with salt gradually, blending to incorporate.
  7. Store in an airtight container in the fridge for up to 7 days or freeze for up to 1 month.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 8gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gSodium: 210mgPotassium: 200mgFiber: 1gSugar: 1gVitamin C: 2mgCalcium: 10mgIron: 1mg

Notes

Ensure cashews are fully soaked or boiled for creamy consistency. Adjust seasoning gradually to avoid oversalting. Re-blend after thawing if frozen.

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