Easy Vegan Nacho Cheese Sauce
This vibrant vegan nacho cheese sauce is crafted from soaked raw cashews, nutritional yeast, and a blend of spices. It's quick and easy to prepare, kid-friendly, and perfect for drizzling over tortilla chips, steamed vegetables, or baked potatoes for a delightful dairy-free treat.
Instructions
- 1
Soak the raw cashews (2 cups): Boil [water] in a tea kettle or on the stovetop, cover the cashews with the boiling water and set aside for 10 minutes. Drain.
- 2
Blend: In a high-powered blender, add the cashews (2 cups), lemon juice (3 tbsp), water (3 cups), nutritional yeast (0.5 cup), smoked paprika (0.5 tsp), garlic powder (1 tsp), onion powder (1 tsp), chili powder (0.5 tsp), and salt (2 tsp). Add optional turmeric (0.5 tsp) for color.
- 3
Warm: In a medium saucepan, add the cheese sauce from the blender. Using a whisk, warm over medium heat, whisking constantly, until it begins to bubble and thicken. Add the water (1 cup), depending on how thick or thin you want the sauce to be.
- 4
Finish: Add more [salt] to taste, and [1-2 tsp Sriracha] if using, depending on your spice preference. If the cheese sauce sits for a while, or you refrigerate the leftovers, it will thicken. Simply warm it again on the stove, adding [water] as needed to thin. Serve over [tortilla chips], steamed [broccoli], or [baked potatoes].
Nutrition Facts
Per portion