Best Vegan Nacho Cheese Sauce
User Reviews
5
Best Vegan Nacho Cheese Sauce
Description
The Best Vegan Nacho Cheese Sauce uses raw cashews soaked or fresh combined with water, lemon juice, and salt to establish a rich, creamy base that mimics traditional cheese sauces. Green chilies add a mild heat and tangy depth, while optional jalapeño slices increase the spiciness. Blending these ingredients until very smooth results in a sauce with a velvety texture and mildly spicy, tangy flavor suitable for a variety of plant-based dishes.
This sauce serves as a dairy-free alternative for nachos, offering the familiar melting creamy consistency paired with zesty heat. It can also enhance tacos, burrito bowls, or vegetable dishes. After refrigeration, it thickens naturally but can be thinned with a little water to reach the desired pourable consistency.
For those without a high-speed blender, soaking cashews up to two hours softens them for smoother blending. This recipe is easy to store in an airtight container in the refrigerator for up to a week or freeze for up to three months, making it practical for meal prepping and multiple uses.
Ingredients
- 1 cup cashews (not roasted or salted)
- 6 tablespoons water
- 1 ½ tablespoons lemon juice (about 1/2 lemon juiced)
- ¾ teaspoon salt I use Real Salt brand, fine sea salt
- 1 (4-ounce can) green chilies I use Rio Luna organic, diced
- 6 jalapeño optional, but recommended, sliced jarred
Instructions
- In a high-speed blender, combine the cashews, water, lemon juice, salt, diced chilies (along with their juices), and jalapeno slices. Secure the lid and blend until very smooth.
- Serve right away with your favorite tortilla chips for dairy-free nachos, or use it as a topping for tacos, burrito bowls, and more. This nacho cheese sauce will thicken when you store it in the fridge, so add a tablespoon of water to thin it out again, if needed. Store it in an airtight container in the fridge for up to a week, or freeze it for up to 3 months.
Notes
- If a high-speed blender is unavailable, soak cashews for up to 2 hours and drain before blending to ensure smooth texture.
- Add water gradually after blending if the sauce thickens too much during refrigeration to adjust consistency.
- Store sauce in an airtight container in the refrigerator for up to one week or freeze for up to three months.
- This sauce pairs well with tortilla chips and as a topping for tacos or burrito bowls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 357mg | 15% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 0.2IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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