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Nacho Cashew Cheese Sauce

Creamy Nacho Cashew Cheese Sauce That Will Elevate Your Dishes

This Velvety Nacho Cashew Cheese Sauce is a dairy-free delight, perfect for adding creamy goodness to your favorite dishes.
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Prep Time 15 minutes
Soaking Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 cups
Course: Appetizers
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup cashews or pepitas/sunflower seeds for nut-free
  • 1 cup green chilies canned preferred
  • 1/4 cup pickled jalapenos store-bought or homemade
  • 1 medium lemon juiced
  • 1/4 cup nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 cup unsweetened plant-based milk such as almond milk

Equipment

  • high-speed blender

Method
 

Preparation Steps
  1. Soak 1 cup of cashews in water for 6–8 hours or boil for 20–30 minutes until softened.
  2. In a high-speed blender, combine the soaked cashews with green chilies, pickled jalapenos, lemon juice, nutritional yeast, smoked paprika, chili powder, and plant-based milk. Blend until smooth.
  3. Taste the sauce and gradually add salt, blending after each addition to incorporate.
  4. Transfer to an airtight container. Refrigerate for up to 7 days or freeze for up to 1 month.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 1gVitamin C: 10mgCalcium: 2mgIron: 5mg

Notes

Store in airtight containers and stir before reheating to maintain creamy texture.

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