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Creamy Nacho Cashew Cheese Sauce

A rich, velvety vegan cheese sauce made from cashews, nutritional yeast, and spices for the perfect dairy-free nacho dip.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cashew Base
  • 1.5 cups raw cashews soaked 20–30 minutes
  • 1 garlic clove
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 0.75 cup unsweetened plant milk
Seasonings
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 1 tsp salt to taste
  • 2 tbsp water as needed for consistency

Equipment

  • Mixing bowls
  • High-speed blender
  • Saucepan
  • Measuring cups

Method
 

  1. Soak cashews in hot water for 20–30 minutes, then drain.
  2. Add cashews, garlic, nutritional yeast, lemon juice, and plant milk to a blender.
  3. Blend until completely smooth and creamy.
  4. Add smoked paprika, chili powder, cumin, and salt, then blend again.
  5. Adjust consistency with water until desired thickness is reached.
  6. Warm gently if desired and serve with chips, tacos, or vegetables.

Notes

Soaking cashews longer creates a smoother texture. Adjust spice level to taste.