Cashew Nacho Cheese
User Reviews
5
Cashew Nacho Cheese
Description
This Cashew Nacho Cheese recipe transforms soaked raw cashews into a rich and creamy vegan cheese sauce through blending with nutritional yeast, miso paste, lemon juice, pickled jalapeños, salsa, and spices like smoked paprika and garlic powder. The pickled jalapeños add a subtle heat and tang, while the miso contributes umami depth. The sauce is adjusted with water to achieve a smooth, pourable consistency. Optional ingredients such as turmeric can deepen the color without altering flavor, and chipotle flakes or cayenne can add heat if desired.
Once blended, the mixture rests between blending sessions to enhance texture. The finished cheese sauce can be served immediately with tortilla chips or used as a topping for tacos, wraps, burritos, or nachos. This sauce is naturally gluten-free and soy-free if a chickpea miso is used.
Alternately, nutritional yeast can be omitted in favor of extra miso, though it alters flavor slightly. The sauce provides a nutritious, flavored alternative to dairy cheese sauces for vegan and plant-based diets.
Ingredients
- 1 cup cashew nuts unroasted, unsalted, soaked in warm water for at least 15 minutes, raw
- 2 tablespoons nutritional yeast
- 1 teaspoon yellow miso paste
- 1/2 cup water or more, if needed to get the creamy texture
- 1 tablespoon lemon juice
- 1 tablespoon pickled jalapeno plus 1 tablespoon brine from the jar of pickled jalapeños
- 2 tablespoons salsa or chopped tomato
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Optional Additions
- 1/2 to 1 teaspoon chipotle chili flakes or cayenne for heat
- 1/8 teaspoon Turmeric
Instructions
- Soak the cashews, if you haven't already. Let them sit for 15 minutes in hot water, then drain.
- Add the soaked and drained cashews to a blender along with the rest of the ingredients, and then blend for a minute. Check the consistency of the mixture, and add 1 to 2 tablespoons more water, if needed. Then, blend again for 30 seconds. Let it sit for 5 minutes, and then blend again for 10 seconds. Let it sit for another 2 minutes, and then blend again for half a minute or, until the mixture is nice and creamy and smooth.
- Taste and adjust flavor by adding more lemon, salt, garlic, flavors or heat, and then blend in those additions. Then transfer to a serving bowl, top it with some salsa or pickled jalapeño, and serve with tortilla chips, or use the cheese sauce in tacos, wraps, over burritos, over nachos.
Notes
- Add turmeric for a yellower color without affecting flavor significantly.
- Use chickpea miso for a soy-free version.
- Omitting nutritional yeast requires increasing miso slightly to maintain umami taste.
- This sauce is naturally gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 298mg | 12% |
| Potassium | 223mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 137IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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