Drain cashews. Add all of the ingredients to a high-speed blender. Remember that you can always add more water, so I recommend that you start with 1 cup of water and add more later on.
Blend the cheese sauce on high for about 1 minute. If you don’t have a high-speed blender, it might take longer for the cashews to become really creamy.
Taste test and adjust the mixture accordingly. You can always add a pinch of salt or more nutritional yeast or perhaps some garlic powder or chilli powder to navigate the flavor.
Enjoy this with tortilla chips, over a taco bowl, or in some savory grits. You could even use it for your next macaroni and cheese. The options really are endless.
You can use salted and/or roasted cashews for a saltier cheese sauce or add a pinch of salt to the mixture.
To give the nacho cheese that extra kick, you can add additional spices like jalapeño powder, your favorite hot sauce, a blistered jalapeño or cayenne for some heat.