Nacho Cashew Cheese Sauce (Printable Version)
A rich, dairy-free cheese sauce bursting with smoky spices and tangy notes, ideal for Mexican-inspired dishes and dipping.
# 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 Add-ins
13 - 1 teaspoon hot sauce or chipotle in adobo for extra heat
14 - 1 tablespoon olive oil for extra creaminess
# Directions:
01 - Place drained cashews roasted red bell pepper nutritional yeast lemon juice garlic powder onion powder smoked paprika cumin chili powder turmeric salt and water in a high-speed blender
02 - Blend until completely smooth and creamy pausing to scrape down sides as needed Adjust consistency with additional water 1 tablespoon at a time
03 - Taste and season with more salt or lemon juice if desired For more heat blend in hot sauce or chipotle
04 - Pour the sauce into a small saucepan Heat gently over medium-low stirring frequently for 5-7 minutes until warmed through and slightly thickened
05 - Serve warm as a dip or drizzle over nachos tacos or roasted vegetables
# Expert Hints:
01 -
- You get that incredibly crave-worthy nacho cheese flavor without any dairy, and it comes together in literally minutes
- The roasted red pepper adds this subtle sweetness that balances the spices perfectly, making it taste way more complex than it actually is
02 -
- If you forget to soak the cashews, boiling them for ten minutes works in a pinch, but they really do blend better with that soak time
- The sauce thickens as it cools, so if you're storing leftovers, thin it with water when you reheat
03 -
- Leftovers actually taste better the next day as the flavors meld, so don't be afraid to make extra
- A high-speed blender makes a difference, but a regular one works fine if you blend longer and soak those cashews really well