1(4 ounce can)diced green chilies(I use Rio Luna organic)
4 to 6jarred jalapeno slices(optional, but recommended)
In a blender, combine the cashews, water, lemon juice, salt, and diced chilies (along with their juices). Blend until very smooth.
You can serve this nacho cheese sauce as-is, but I think it tastes even better when you add 4 to 6 sliced jalapenos from a jar. Add them into the blender and blend again. Taste and adjust any seasoning as needed.
Serve with your favorite tortilla chips for dairy-free nachos, as a topping for tacos, burrito bowls, and more. This nacho cheese sauce will thicken when you store it in the fridge, but it you can add a splash of water to thin it out again. Store it in an airtight container in the fridge for up to a week, or freeze it for up to 3 months.
I didn't soak the cashews when testing this recipe, but you can soak them for up to 2 hours in water to help them soften, and possibly help them digest better. In that case, you'll want to drain the soaking water first, then start with only 1/4 cup of fresh water for this recipe and add more, as needed, for blending.