Nacho Cashew Cheese Sauce (Printable)

A rich, creamy dairy-free sauce blending soaked cashews with smoky spices and roasted peppers for authentic nacho flavor.

# What You'll Need:

→ Nuts

01 - 1 cup raw cashews, soaked in hot water for 15 minutes and 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 more 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

# Method:

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 add additional water 1 tablespoon at a time if needed. Blend thoroughly after each addition until desired consistency is achieved.
03 - Sample the sauce and adjust seasoning with additional salt or lemon juice as desired. For increased spiciness, blend in hot sauce or chipotle to taste.
04 - Transfer sauce to a small saucepan and place over medium-low heat. Cook for 5-7 minutes, stirring frequently, until warmed through and slightly thickened.
05 - Serve immediately as a warm dipping sauce or drizzle over nachos, tacos, or roasted vegetables.

# Expert Hints:

01 -
  • It transforms humble cashews into something that mimics the creamiest dairy cheese youve ever tasted
  • The roasted red pepper creates this gorgeous sunset color and subtle sweetness that balances the heat
  • It comes together in under 30 minutes but keeps in the fridge for impromptu snack attacks all week
02 -
  • Soaking the cashews is not optional if you want that restaurant-quality smooth texture
  • The sauce thickens as it heats and will thicken more in the fridge, so keep it slightly thinner than you think you want
  • If you have a less powerful blender, soak the cashews longer or use sunflower seeds which soften faster
03 -
  • Use a high-speed blender if possible, but a regular blender works with longer soaking time
  • Double the batch and keep some in the fridge for emergency snack situations
  • For a completely nut-free version, raw sunflower seeds make an excellent substitute

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