Nacho Cashew Cheese Sauce (Printable)

Creamy dairy-free sauce with spicy nacho flavor, ideal for dipping, topping nachos, tacos, or roasted vegetables.

# What You Need:

→ Nuts

01 - 1 cup raw cashews, soaked in hot water for 15 minutes then drained

→ Vegetables

02 - 1/2 cup diced roasted red bell pepper, jarred or homemade

→ Seasonings

03 - 2 tablespoons nutritional yeast
04 - 2 teaspoons fresh lemon juice
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon turmeric, optional for color
11 - 1 teaspoon salt, or to taste

→ Liquids

12 - 3/4 cup water, plus additional as needed for desired consistency

→ Optional Enhancements

13 - 1 teaspoon hot sauce or chipotle in adobo for extra heat
14 - 1 tablespoon olive oil for extra creaminess

# How To Make:

01 - Combine drained cashews, roasted red bell pepper, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, cumin, chili powder, turmeric, salt, and water in a high-speed blender. Process until completely smooth and creamy, stopping occasionally to scrape down sides.
02 - Check sauce texture and blend in additional water 1 tablespoon at a time if needed to reach desired pourable consistency. Taste and adjust seasoning with more salt or lemon juice as desired.
03 - For spicier flavor, blend in hot sauce or chipotle in adobo to taste at this stage.
04 - Transfer sauce to a small saucepan and warm gently over medium-low heat. Stir frequently for 5 to 7 minutes until heated through and slightly thickened. Do not boil.
05 - Serve warm as a dipping sauce or drizzle over nachos, tacos, or roasted vegetables. For leftovers, refrigerate in an airtight container up to 5 days and reheat gently with a splash of water.

# Expert Tips:

01 -
  • You get that velvety, indulgent cheese sauce experience without any dairy, but somehow it satisfies even the most devoted cheese lovers
  • It comes together in under 30 minutes and keeps in the fridge for days, making it perfect for emergency snack attacks
02 -
  • If your blender isnt high-speed, soak your cashews longer—up to 4 hours—or youll end up with gritty sauce instead of creamy perfection
  • The sauce thickens as it cools, so always make it slightly thinner than you think you need
  • Skip the stovetop step if youre in a rush—blended and room temperature is still incredibly delicious
03 -
  • Use boiling water to soak your cashews if youre short on time—15 minutes in hot water softens them just as well as an overnight soak
  • The sauce freezes surprisingly well for up to three months—portion it into ice cube trays for easy single servings

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