Name: Nacho Cashew Cheese Sauce Recipe
Prep time: 10 min
Total time: 25 min
Cuisine: Vegan
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; 1/4 tsp kosher salt plus more to taste; 3 tbsp unsweetened plant-based milk (almond milk recommended)

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Introduction

This creamy Nacho Cashew Cheese Sauce is a flavorful and dairy-free alternative perfect for dipping, drizzling, or topping your favorite snacks. Made from cashews and spices, it’s rich, tangy, and has just the right amount of kick from jalapenos and chili powder. You’ll love how easy it is to blend up this velvety sauce in minutes.

The image shows a bowl of smooth beige hummus with a creamy texture, topped with a single white papadum chip placed upright on one side and two thin green jalapeño slices resting on the opposite edge. The bowl is white, and the background is a white marbled surface. The hummus has gentle swirls indicating its softness, and the colors contrast nicely with the chip and jalapeños. Photo taken with an iphone --ar 4:5 --v 7

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 to soften. For a quicker method, cover the cashews with boiling water and let them soak for 20-30 minutes.
Step 2: Drain the soaked cashews and add them to a high-speed blender with the green chilies, nutritional yeast, lemon juice, pickled jalapenos, smoked paprika, chili powder, plant-based milk, and 1/4 teaspoon kosher salt.
Step 3: Blend on high until the mixture is smooth and creamy, stopping to scrape down the sides as needed to ensure even blending.
Step 4: Taste the sauce and add additional salt gradually, blending and tasting each time until it reaches your preferred flavor balance. Usually between 1/2 to 1 teaspoon of salt works well.

Tips & Variations

Use quick soak with boiling water if you’re short on time, but overnight soaking gives the smoothest texture.
Adjust the heat level by varying the amount of pickled jalapenos or using fresh jalapenos instead.
Try swapping almond milk for another unsweetened plant milk like cashew or oat milk for a slightly different flavor.
For an extra smoky twist, add a pinch of chipotle powder or smoked salt.

Storage

Store the nacho cashew cheese sauce in an airtight container in the refrigerator for up to 5 days. Stir well before using, as the sauce may thicken slightly when chilled. To reheat, warm gently in a microwave or a small saucepan, stirring to restore creaminess.

How to Serve

A close-up image showing a brown bowl filled with a thick, creamy, light orange cheese sauce. Two crispy, golden-brown tortilla chips are dipped into the cheese, one fully coated and one partially dipped. A woman's hand is holding the partially dipped chip. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce nut-free?

This recipe relies on cashews for its creamy texture, so nut-free alternatives are challenging. You can try using cooked white beans or cauliflower with added oils for creaminess, but texture and flavor will differ.

Is nutritional yeast necessary?

Nutritional yeast adds a cheesy, umami flavor which is key for this sauce. You can omit it, but the result won’t taste quite as cheesy. It’s worth adding for the authentic flavor and added nutrients.