Vegan Nacho Cheese Sauce is the best you'll ever taste, with no nutritional yeast required. It will remind you of the kind you'd get at a movie theater or sporting event!
1(4-ounce can)diced green chilies(I use Rio Luna organic)
6jarred 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.
Video
Notes
Nutrition information is for roughly 1/4 cup of cheese sauce, assuming you get 1 1/2 cups of sauce total from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.Soaking Note: If you don't have a high-speed blender, you may want to soak the cashews in a bowl of water for up to 2 hours to help them soften up. Drain the soaking water away before adding them to the blender. Since the cashews may retain some of the water in this case, start with only a 1/4 cup of water for blending. You can add more water, as needed, until the sauce reaches the consistency you like.