Description
This velvety smooth nacho cashew cheese sauce delivers a rich umami flavor that elevates any dish. Made from soaked cashews, green chilies, nutritional yeast, and spices, it’s a creamy, plant-based cheese alternative perfect for dipping, drizzling, or dolloping on your favorite snacks.
Ingredients
Cheese Sauce 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
- Soak Cashews: Place the raw cashews in a bowl and cover with water. Let them soak for at least 6-8 hours or overnight to soften. For a quick soak, cover with boiling water and soak for 20-30 minutes instead.
- Drain and Blend: Discard the soaking water and transfer the cashews to a high-speed blender. Add green chilies, nutritional yeast, lemon juice, pickled jalapenos, smoked paprika, chili powder, unsweetened plant-based milk, and 1/4 teaspoon kosher salt.
- Blend to Smooth: Blend all ingredients on high power, scraping down the sides as needed, until the sauce is velvety smooth and creamy.
- Season to Taste: Taste the sauce and adjust the salt, adding small increments (up to 1 teaspoon total) blending and tasting until you reach your desired flavor.
Notes
- For a nut-free alternative, substitute cashews with pepitas or sunflower seeds and use a nut-free plant milk such as soy milk.
- Store leftover sauce in an airtight container in the fridge for up to 7 days.
- You can freeze leftover sauce in a freezer-safe container for up to 1 month. Thaw in the fridge and stir well before using; adding a pinch of salt can help revive flavor.
