Vegan Nacho Cheese Sauce
A creamy 10‑minute Vegan Nacho Cheese Sauce made from blended cashews, lemon, green chilies, and jalapeños for a smooth, dairy‑free dip or topping.
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Ingredients
- 1 cup cashews (not roasted or salted)
- 6 tablespoons water
- 1 ½ tablespoons lemon juice (about 1/2 lemon juiced)
- ¾ teaspoon fine sea salt (I use Real Salt brand)
- 1 4-ounce can diced green chilies ((I use Rio Luna organic))
- 6 jarred jalapeno slices (optional, but recommended)
Instructions
- In a high-speed blender, combine the cashews, water, lemon juice, salt, diced chilies (along with their juices), and jalapeno slices. Secure the lid and blend until very smooth.
- Serve right away with your favorite tortilla chips for dairy-free nachos, or use it as a topping for tacos, burrito bowls, and more. This nacho cheese sauce will thicken when you store it in the fridge, so add a tablespoon of water to thin it out again, if needed. Store it in an airtight container in the fridge for up to a week, or freeze it for up to 3 months.
Nutrition
Calories: 126kcalCarbohydrates: 8gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 570mgPotassium: 175mgFiber: 1gSugar: 2gVitamin A: 255IUVitamin C: 4mgCalcium: 12mgIron: 2mg
Nutritional information is an estimate and may vary based on ingredients and preparation.