Nacho Cashew Cheese Sauce (Printable)
A rich, dairy-free nacho cheese sauce made from cashews with roasted red pepper and smoky spices.
# What You Need:
→ Nuts
01 - 1 cup raw cashews, soaked in hot water for 15 minutes then drained
→ Vegetables
02 - 1/2 cup diced roasted red bell pepper (jarred or homemade)
03 - 2 tablespoons nutritional yeast
04 - 2 teaspoons fresh lemon juice
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon turmeric (optional, for color)
11 - 1 teaspoon salt, or to taste
→ Liquids
12 - 3/4 cup water, plus more as needed for desired consistency
→ Optional Add-ins
13 - 1 teaspoon hot sauce or chipotle in adobo (for extra heat)
14 - 1 tablespoon olive oil (for extra creaminess)
# Steps:
01 - Combine drained cashews, roasted red bell pepper, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, cumin, chili powder, turmeric, salt, and water in a high-speed blender. Blend until completely smooth and creamy, pausing to scrape down sides as necessary. Adjust consistency with additional water, 1 tablespoon at a time, if needed.
02 - Taste the blended sauce and season with additional salt or lemon juice as desired. For increased heat, add hot sauce or chipotle and blend briefly to incorporate.
03 - Transfer sauce to a small saucepan. Heat gently over medium-low heat, stirring frequently for 5 to 7 minutes until warmed through and slightly thickened. Do not boil.
04 - Serve warm as a dipping sauce or drizzle over nachos, tacos, or roasted vegetables. Refrigerate leftovers in an airtight container for up to 5 days; reheat gently with a splash of water if needed.
# Expert Advice:
01 -
- Creamy, cheesy, and smoky without a single drop of dairy
- Ready in 25 minutes and keeps in the fridge for easy snacks
- Perfect for game day, taco Tuesday, or late-night cravings
02 -
- Don't rush the cashew soak, it makes the difference between grainy and impossibly smooth
- The sauce thickens as it sits, so thin it with warm water before reheating leftovers
03 -
- Use boiling water for cashew soaking if you're short on time, 15 minutes will do
- A high-speed blender makes all the difference for that restaurant-quality smoothness