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Vegan Nacho Cheese

Prep Time15 minutes
Course: Appetizer, Snack

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.