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Vegan Nacho Cheese Sauce

  • Author: Rosalynn Daniels



1lb Raw Cashews, soaked

1/2tsp Tumeric

1tsp Garlic Powder

1tsp Onion Powder

1/2tsp Smoked Paprika

1tsp Kosher Salt

1/2c Bobs Red Mill Nutritional Yeast

1/c Pickled Jalapeno Juice

1 Lemon, juiced

1/2c Water


When using a blender with a “soup” option:

Simply blend all ingredients on soup mode and use immediately.

If you don’t have a “soup” option:

Blend all ingredients in a blender or food processor until everything is smooth and creamy.

To warm your nacho cheese sauce, simply pour your into a small saucepan over medium low heat.

Stir constantly until your sauce has reached your desired temperature. 

Serve immediately.