Nacho Vegan Cheese Sauce
This vegan cheese sauce made with cashews is perfect for dunking tortilla chips or making vegan nachos. Toss the ingredients in the blender and you’ll be snacking fast!
- Prep Time: 1 minute
- Cook Time: 1 minute
- Total Time: 2 minutes
- Yield: 1 cup 1x
- Category: Sides
- Method: Blender
- Cuisine: American
Ingredients
Scale
- ¾ cup cashews (150g)
- (1) 4oz can diced green chilies NOT drained (113g)
- 2 tsp taco seasoning (I used my homemade taco seasoning) (5g)
- 2 Tbsp water (30g)
- pinch of salt (if needed, if cashews or taco seasoning isn’t salted)
- ⅛ tsp cayenne, optional
Instructions
- Combine all ingredients in a blender and process until the mixture is smooth. You might need to use a spatula to scrape down the sides. If you don’t have a high-powered blender, you might have to run the blender a few times.
- I found that 2 Tbsp of water created the perfect consistency for me, BUT you can make it thinner by adding more water, 1 Tbsp at a time. Another idea is to substitute almond milk or cashew milk for the water to make the cheese sauce creamy, but I didn’t think that was necessary.
Notes
To soak cashews overnight, measure cashews into a glass jar and fill with enough water so that the cashews are completely submerged. Let it sit overnight. In the morning, drain the excess water from the jar. You may or may not need the 2 Tbsp of water in the recipe, so I suggest trying to blend everything else first, and only adding the water if it’s necessary.
Adapted from Pinch of Yum.
Find it online: https://dontwastethecrumbs.com/vegan-nacho-cheese-sauce-recipe/