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Nacho Cashew Cheese Sauce Recipe

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4 from 8 reviews

This creamy and flavorful Nacho Cashew Cheese Sauce is a perfect vegan alternative to traditional cheese sauces. Made from soaked raw cashews blended with green chilies, nutritional yeast, and a medley of spices, this sauce offers a rich, velvety texture with a spicy kick. Ideal for drizzling over nachos, tacos, or roasted vegetables, it is an easy-to-make, dairy-free, and plant-based sauce that enhances any snack or meal.

Ingredients

Cashew 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 (e.g., almond milk)
  • 1/4 tsp kosher salt, plus more to taste

Instructions

  1. Soak the Cashews: Place the raw cashews in a bowl and cover them with water. Allow them to soak for at least 6-8 hours or overnight to soften. For a quicker method, cover the cashews with boiling water and let them soak for 20-30 minutes until softened.
  2. Drain and Blend: Discard the soaking water from the cashews and transfer them to a high-speed blender. Add the canned green chilies, nutritional yeast, lemon juice, pickled jalapenos, smoked paprika, chili powder, unsweetened plant-based milk, and 1/4 teaspoon kosher salt to the blender. Blend on high speed until the mixture becomes smooth and velvety, occasionally scraping down the sides to ensure even blending.
  3. Adjust Seasoning: Taste the sauce and adjust the salt as needed. Add small increments of salt, blend again, and taste until the desired flavor balance is achieved, typically between 1/2 teaspoon to 1 teaspoon of salt depending on preference.

Notes

  • For best results, soak cashews thoroughly to ensure a creamy texture without grittiness.
  • If you prefer less heat, reduce or omit the pickled jalapenos and green chilies.
  • Use a high-powered blender for a smooth sauce; a standard blender may result in a grainier texture.
  • Leftover sauce can be stored in an airtight container in the refrigerator for up to 4 days.
  • Adjust the thickness of the sauce by adding more plant-based milk for a thinner consistency.

Find it online: https://recipeplenty.com/nacho-cashew-cheese-sauce-recipe/