This cashew nacho cheese can be made in three ways: plain (by omitting the jalapeno and chipotle), jalapeno flavor (by using your favorite jalapenos), and chipotle (by using chipotle spice). There are plenty of other ways to customize the cheese, whether that's by adding tomato and onion into it when serving, or by using pickled jalapeno, or even by adding nutritional yeast to your recipe. The options are endless.
Ingredients
Base of the cheese sauce
- 1 cup raw cashews soaked for 4 hours or up to overnight
- 2 tablespoons pumpkin seeds
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
Seasonings three ways
- ½ to 1 whole jalapeño seeded
- 2 teaspoons Himalayan salt plus more to taste
- 1 ½ teaspoons chipotle powder
Instructions
- Drain and rinse the cashews under cold water until the water runs clear.
- Transfer the cashews to a high-speed blender and add the pumpkin seeds, lemon juice, garlic, jalapeño, salt, chipotle powder, and 1 ¼ cups of water.
- Blend until smooth and creamy.
- The mixture will keep in the fridge, covered, for 3 to 4 days.