This slightly spicy vegan cheese sauce goes great on nachos or other Mexican style foods.
Course sauce
Cuisine Mexican
Servings 2cups (approximately)
Ingredients
1cupraw cashews *soaked overnight or at least 4 hours
1/2 cupwater
4-6Tbspnutritional yeast to taste
1/4tspchili powder
1/8tsponion powder
2-3Tbspwhite miso paste
2-4tspsrirachato taste
pinchsea 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.