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Cashew Cheez Sauce

This slightly spicy vegan cheese sauce goes great on nachos or other Mexican style foods.
Course sauce
Cuisine Mexican
Servings 2 cups (approximately)

Ingredients

  • 1 cup raw cashews *soaked overnight or at least 4 hours
  • 1/2 cup water
  • 4-6 Tbsp nutritional yeast to taste
  • 1/4 tsp chili powder
  • 1/8 tsp onion powder
  • 2-3 Tbsp white miso paste
  • 2-4 tsp sriracha to taste
  • pinch sea salt (optional)

Instructions

  • Add all ingredients to a *high-speed blender and blend until creamy. If the mixture is too thick, add more water. Taste, add more nutritional yeast if you desire a more nutty/cheesy flavor. Add more sriracha for more bite.

Notes

For a chip dip, I'll usually stir in black beans, green chilies, cilantro, tomato/salsa, avocado, green onion, etc.
*If you do not have a high-speed blender, the cashews will need to be soaked at least 8 hours. It will take several minutes before the mixture becomes smooth.