Cashew Cheez Sauce
This slightly spicy vegan cheese sauce goes great on nachos or other Mexican style foods.
Servings 2 cups (approximately)
Ingredients
- 1 cup raw cashews *soaked overnight or at least 4 hours
- 1/2 cup water
- 1/4 cup (or more) nutritional yeast to taste
- 1/4 tsp chili powder
- 1/8 tsp onion powder
- 2-4 Tbsp **Daiya Plain Cream Cheeze Style Spread or white miso paste
- 2-4 tsp sriracha to taste
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.
**You're welcome to try a different brand of vegan cream cheese, but Daiya is the only kind I've used for this, and it has a very distinct flavor.