Creamy Nacho Cashew Cheese Sauce (Print version)
Creamy dairy-free cashew sauce with spicy nacho flavor, ready in 25 minutes.
# What goes in:
→ 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
→ Seasonings
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, for color
11 - 1 teaspoon salt, or to taste
→ Liquids
12 - 3/4 cup water, plus more as needed for desired consistency
→ Optional Additions
13 - 1 teaspoon hot sauce or chipotle in adobo, for extra heat
14 - 1 tablespoon olive oil, for extra creaminess
# Cooking steps:
01 - Place 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.
02 - Blend until completely smooth and creamy, pausing to scrape down sides as needed. Adjust consistency with additional water, 1 tablespoon at a time.
03 - Taste and season with more salt or lemon juice if desired. For more heat, blend in hot sauce or chipotle.
04 - Pour the sauce into a small saucepan. Heat gently over medium-low, stirring frequently for 5-7 minutes until warmed through and slightly thickened.
05 - Serve warm as a dip, or drizzle over nachos, tacos, or roasted vegetables.
# Tips from flavorandfeast:
01 -
- The roasted red pepper creates this incredible depth that makes you forget its entirely plant-based
- You can double the batch and keep it in your fridge all week for quick taco nights or emergency snack attacks
02 -
- Overheating will make your sauce separate and get grainy, so keep the heat gentle and stir constantly
- The sauce thickens in the fridge so thin it with a splash of water when you reheat leftovers
03 -
- If you need a nut-free version, raw sunflower seeds actually work surprisingly well here
- A high-speed blender makes all the difference in getting that restaurant-quality smoothness