Cashew Nacho Cheese
Creamy, zesty, cashew nacho cheese is delicious for dipping and great on tacos, burritos, nachos, and more. You make it in the blender, no cooking required, and it’s so versatile!
Ingredients
- 1 cup raw cashews (unroasted, unsalted, soaked in warm water for at least 15 minutes)
- 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 jalapeño (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
- 1/2 to 1 teaspoon chipotle chili flakes (or cayenne for heat)
- 1/8 teaspoon turmeric
Directions
- 1
Soak the cashews, if you haven't already. Let them sit for 15 minutes in hot water, then drain.
- 2
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.
- 3
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.