Description
This vegan nacho cheese sauce is easy, creamy, and packed with flavor! It’s ready in under 30 minutes and made with healthy ingredients.
Ingredients
Scale
- 1.5 cups raw cashews, soaked
- 1 cup plant-based milk
- 1/3 cup nutritional yeast
- 6 sliced tamed jalapeño* (from a jar)
- 2 tbsp lemon juice
- 1 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1/4 tsp chili powder
- 1/4 tsp ground cayenne pepper
Instructions
- Soak cashews: Add cashews to a bowl. Bring 2 cups of water to a boil on the stove. Pour boiling water over the cashews. Allow cashews to soak for 20 minutes. After, drain water.
- Combine ingredients: Add soaked cashews + all other ingredients to a blender. Blend until smooth and creamy.
- Serve: Transfer nacho cheese to a bowl and serve with tortilla chips. Alternatively, drizzle it over these vegan chili cheese fries or homemade nachos, burrito bowls, tacos, roasted vegetables, etc. It’s great with nearly anything!
Notes
- *Use tamed jalapeño, NOT fresh jalapeño or hot jalapeño.
- Store nacho cheese in an airtight container or mason jar. It should keep fresh for 3-4 days.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 285
- Sugar: 4g
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 11g
