Flavorful, creamy, and smooth VEGAN nacho cheese!
Key Ingredients
Raw cashews – the base of the sauce
Green chiles, pickled jalapeño slices and brine – gives the authentic nacho flavor
Nutritional yeast – adds a cheesy flavor
It’s best to use a high speed blender so it can really break down the cashews and give the smoothest texture.
Use as a dip or put on top of tortilla chips, baked potatoes, in a burrito, anything you like!
Vegan Nacho Cheese
Ingredients
- 1 cup raw cashews, soaked for 20 minutes in hot water and drained
- ½ cup + 2 tbsp unsweetened non-dairy milk (I used almond)
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- ½ 4.5oz can diced green chiles
- 5 pickled jalapeño slices
- ½ tbsp pickled jalapeño brine
- ½ tbsp nutritional yeast
- 1 tsp salt
Instructions
- Place all of the ingredients in a high speed blender and blend on high until completely smooth. You can add more non-dairy milk if you prefer a thinner consistency. Taste test for seasoning adjustments.
- Serve right away. Lasts up to a week in the fridge stored in an airtight container. To heat, place in a pot and whisk over medium heat with a little non-dairy milk to thin it out.