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Cashew Nacho Cheese Sauce

Course Snack

Ingredients

  • 1 cup raw, unsalted cashews, soaked for 30 minutes in hot water
  • ¼ cup nutritional yeast
  • 2 tbsp miso paste (use chickpea miso for a soy-free version)
  • ½ lemon, juiced
  • 1-2 cup hot water (depending on the desired consistency)
  • 1-2 small jalapeños with seeds removed (1 for less spicy, 2 for spicier)

Instructions

  1. 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. 

  2. 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. 

  3. 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.

  4. 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. 

Recipe Notes

  • 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.