Irresistibly Creamy Nacho Cashew Cheese Sauce Delight

This Nacho Cashew Cheese Sauce is a creamy, plant-based delight perfect for nachos, tacos, and more!

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Prep Time 10

Cook Time 30

Soaking Time 8

Total Time 8 40

Servings: 4 cups

Course: Sauces

Cuisine: Mexican, Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheese Base

1 cup Cashews or pepitas for nut-free option
1 can Green Chilies canned for best results
1/2 cup Pickled Jalapenos store-bought or homemade
1 juice Lemon fresh lemon juice works best
1/4 cup Nutritional Yeast for cheesy flavor
1 teaspoon Smoked Paprika
1 teaspoon Chili Powder
1 cup Unsweetened Plant-Based Milk like almond or soy for nut-free

For the Serving Suggestions

2 cups Tortilla Chips
4 pieces Tacos for drizzling
1 medium Pizza as a topping
2 cups Roasted Vegetables

Equipment

High-Speed Blender

Method

Step-by-Step Instructions for Creamy Nacho Cashew Cheese Sauce

Soak 1 cup of cashews in water for 6–8 hours, or boil for 20–30 minutes until soft. Drain before blending.
Transfer soaked cashews to a blender. Add canned green chilies and pickled jalapeños, and squeeze in lemon juice.
Add 1/4 cup nutritional yeast, 1 teaspoon smoked paprika, and 1 teaspoon chili powder.
Pour in 1 cup of plant-based milk. Blend on high for 1–2 minutes until smooth.
Taste and adjust seasoning as needed, adding salt gradually.
Pour the sauce into a bowl to serve, or store in an airtight container.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 15gProtein: 10gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gSodium: 400mgPotassium: 350mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

This sauce can be stored in the fridge for up to 7 days or frozen for 1 month. Re-blend after thawing to regain consistency.

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