Nacho Cashew Cheese Sauce Recipe
Introduction
This Nacho Cashew Cheese Sauce is a creamy, flavorful dairy-free alternative that’s perfect for dipping or drizzling over your favorite snacks. Made with soaked cashews and a blend of spices, it delivers a rich and zesty nacho flavor everyone will love.
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
- Step 1: Place your cashews in a bowl and cover with water. Soak for at least 6-8 hours or overnight. For a quicker method, cover raw cashews with boiling water and let sit for 20-30 minutes to soften.
- Step 2: Drain and discard the soaking water. Add the cashews to a high-speed blender along with the green chilies, nutritional yeast, lemon juice, pickled jalapenos, smoked paprika, chili powder, plant-based milk, and kosher salt.
- Step 3: Blend on high until the sauce is smooth and velvety, scraping down the sides as needed to ensure even blending.
- Step 4: Taste the sauce and add more salt if desired. Add salt gradually, blending and tasting after each addition, until you reach your preferred flavor. Typically between 1/2 tsp to 1 tsp salt works well.
Tips & Variations
- For a smokier flavor, increase the smoked paprika or add a dash of liquid smoke.
- To make the sauce spicier, add more pickled jalapenos or a pinch of cayenne pepper.
- If you prefer a thinner sauce, add a bit more plant-based milk until you reach the desired consistency.
- You can substitute almonds or macadamia nuts for cashews, but the texture and flavor will vary slightly.
Storage
Store the sauce in an airtight container in the refrigerator for up to 5 days. Stir well before using, as the sauce may thicken or separate slightly when chilled. Reheat gently on the stove or in the microwave, stirring occasionally for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use roasted cashews instead of raw?
It’s best to use raw cashews for a creamy texture and neutral flavor. Roasted cashews can change the taste and may lead to a different sauce consistency.
Is this sauce suitable for people with nut allergies?
No, this sauce relies on cashews for its creamy base and is not safe for those with nut allergies. Consider using a seed-based cheese sauce as an alternative.
PrintNacho Cashew Cheese Sauce Recipe
This creamy Nacho Cashew Cheese Sauce is a flavorful, dairy-free alternative perfect for nachos, dips, or drizzling over your favorite dishes. Made from soaked raw cashews blended with green chilies, nutritional yeast, and smoky spices, it delivers a velvety, cheesy texture with a spicy kick that’s entirely plant-based and vegan-friendly.
- Prep Time: 10 minutes (plus 6-8 hours soaking)
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes (including soaking time)
- Yield: Approximately 1 1/2 cups sauce 1x
- Category: Sauce
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Cashew Base
- 3/4 cup raw cashews
- 3 tbsp unsweetened plant-based milk (almond milk recommended)
Seasonings and Flavorings
- 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
- 1/4 tsp kosher salt, plus more to taste
Instructions
- Soak the Cashews: Place your raw cashews in a bowl and cover with water. Let them soak for at least 6-8 hours or overnight to soften. For a quicker method, cover the cashews with boiling water and soak for 20-30 minutes until softened.
- Prepare the Sauce: Drain and discard the soaking water. Transfer the softened cashews to a high-speed blender along with the green chilies, nutritional yeast, lemon juice, pickled jalapenos, smoked paprika, chili powder, plant-based milk, and 1/4 teaspoon kosher salt.
- Blend to Smooth: Blend all ingredients on high speed, scraping down the sides as needed, until the sauce becomes velvety smooth and creamy with no lumps.
- Adjust Seasoning: Taste the sauce and add additional salt in small increments (up to 1 teaspoon total) as preferred, blending again each time until desired saltiness and flavor balance is achieved.
Notes
- Soaking cashews properly is essential for a smooth sauce texture; do not skip unless using the boiling water shortcut.
- Adjust the amount of jalapenos or green chilies if you prefer a milder or spicier sauce.
- Use nutritional yeast to achieve a cheesy flavor without dairy.
- This sauce can be stored in the refrigerator for up to 5 days in an airtight container.
- Serve warm or at room temperature for best texture and flavor.
Keywords: nacho cheese sauce, vegan cheese sauce, cashew cheese sauce, plant-based cheese, dairy-free cheese, vegan nacho sauce
