What is nacho cashew cheese sauce made of?

This sauce is made from raw cashews, canned green chilies, nutritional yeast, fresh lemon juice, pickled jalapenos, smoked paprika, chili powder, unsweetened plant-based milk, and kosher salt. These whole food ingredients blend into a velvety smooth, umami-rich condiment. Pickled jalapenos and green chilies provide a tangy, mild heat that balances the creamy cashew base.

How long does cashew cheese sauce last in the fridge?

Leftover nacho cashew cheese sauce can be stored in an airtight container in the refrigerator for up to 7 days. The sauce will thicken as it chills, so stir in a splash of water or plant milk when reheating to restore its creamy consistency. Always taste and adjust salt after reheating, as flavors can mellow over time.

Can you make nut-free cashew cheese sauce?

Yes, you can replace the cashews with an equal amount of pepitas (hulled pumpkin seeds) or sunflower seeds for a nut-free version. Soak the seeds just as you would cashews-for at least 6 hours or cover with boiling water for 20 to 30 minutes-before blending. The resulting sauce will be slightly earthier and seed-forward but still creamy and flavorful.

How to reheat cashew cheese sauce?

To reheat chilled nacho cashew cheese sauce, add a tablespoon of water or unsweetened plant-based milk and stir over low heat or in a microwave in short bursts until smooth. The sauce may separate slightly after refrigeration; gentle reheating and stirring re-emulsifies it. If the flavor seems muted, add a pinch of salt to brighten it.

Nacho Cashew Cheese Sauce: Creamy Vegan Dip Perfect for Nachos and Tacos

Name: Nacho Cashew Cheese Sauce
Prep time: 25 min
Total time: 25 min
Ingredients: 3/4 cup raw cashews; 4 oz can green chilies, canned; 3 tbsp nutritional yeast; 1 lemon, juiced; 2 tbsp pickled jalapenos; 1/2 tsp smoked paprika; 1 tsp chili powder; 3 tbsp unsweetened plant based milk, I used almond milk; 1/4 tsp kosher salt, plus more to taste

Description

Nacho Cashew Cheese Sauce This nacho cashew cheese sauce is velvety smooth and rich in umami flavor, and it is built from whole food ingredients instead of a packaged plant based cheese. I keep a jar in the fridge for taco nights, rice bowls, and evenings when a bag of tortilla chips deserves a proper dip.

Ingredients

Scale

Ingredients
3/4 cup raw cashews
4 oz can green chilies, canned
3 tbsp nutritional yeast
1 lemon, juiced
2 tbsp pickled jalapenos
1/2 tsp smoked paprika
1 tsp chili powder
3 tbsp unsweetened plant based milk, I used almond milk
1/4 tsp kosher salt, plus more to taste

Instructions

Instructions
1-Place your cashews in a bowl and: Place your cashews in a bowl and cover with water for at least 6-8 hours or overnight before using. For a short cut, cover the raw cashews with boiling water for 20-30 minutes to soften them.
2-Discard the water of the cashews and: Discard the water of the cashews and place in a high speed blender cup along with the remaining ingredients. Blend all the ingredients on high, scraping down the sides as needed until the sauce is velvety smooth.
3-Because of the nature of the sauce: Because of the nature of the sauce ingredients, I recommend tasting the sauce after blending and seeing if you need more salt. Add small amounts at time then blend and taste again until the sauce is how you like it. You may need between 1/2 tsp to 1 tsp salt, but I always start out with less and add more based on my preference.

Prep Time: 25 min
Cook Time: 0 min
Method: Blending

Keywords: Nacho Cashew Cheese Sauce