Ingredients
Cashew Cheese Sauce
- 1 cup cashews (not roasted or salted)
- 6 tablespoons water
- 1 ½ tablespoons lemon juice (about ½ lemon juiced)
- ¾ teaspoon fine sea salt (e.g., Real Salt brand)
- 1 (4-ounce) can diced green chilies (with juices, organic preferred)
- 6 jarred jalapeno slices (optional, but recommended)
Instructions
- Combine Ingredients: Place the cashews, water, lemon juice, sea salt, diced green chilies with their juices, and jalapeno slices into a high-speed blender.
- Blend Until Smooth: Secure the blender lid and blend the mixture until it reaches a very smooth and creamy consistency, ensuring no cashew pieces remain.
- Serve or Store: Serve immediately as a dip with tortilla chips or as a sauce topping for tacos and burrito bowls. If refrigerated, the sauce will thicken—add a tablespoon of water to thin it as needed. Store leftovers in an airtight container in the fridge for up to one week or freeze for up to three months.
Notes
- The sauce thickens when refrigerated; stir in water to adjust consistency before serving.
- Use jarred jalapenos to control spicy heat; omit if you prefer milder flavor.
- Can be frozen in portions for convenient future use.
- Make sure to use raw, unsalted cashews for the best creamy texture.
- This sauce is versatile and works well as a topping or dip in many dishes beyond nachos.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
