Cheesy without the cheese! This dreamy vegan nacho sauce is tangy, smoky, and irresistibly dippable—good luck not eating it straight from the spoon.
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Spicy Nacho Sauce
- Total Time: 15 minutes
- Yield: 4-6 servings
Description
You won’t miss a traditional nacho sauce after you try this recipe, especially since it’s so easy to make. We like to keep a container of this in the refrigerator so it’s always on hand for topping baked potatoes, tacos, pizza, or tortilla chips.
Ingredients
Units
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- 1/2 cup raw cashews
- 1 1/2 cups water
- 2 teaspoons lemon juice
- 2 garlic cloves, peeled
- 2 tablespoons nutritional yeast flakes
- 1 1/2 teaspoons cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons chile powder
- 1 jalapeno, seeded and minced (omit this if you prefer less spice)
- 1 (4-ounce) can diced green chiles, drained
Instructions
- Combine all the ingredients, except the jalapeno and diced green chiles, in a high-powered blender and blend on high until very creamy and smooth. Add the jalapeno and diced green chiles.
- Transfer the mixture to a saucepan and cook over medium-high heat until bubbly and thickened, about 5 minutes. Serve. Store leftovers in the refrigerator for up to 5 days.
Notes
I like to combine the dry ingredients from this recipe into a zip-top bag, then attach a label with instructions for adding the exact amounts of water, lemon juice, garlic, jalapeños, and chiles when you’re ready to serve. This way, you’ve got a ready-to-go “cheese pack” anytime you need it. Store the bags in the refrigerator to keep the cashews fresh.
- Prep Time: 10
- Cook Time: 5
- Category: Sauce
- Cuisine: Mexican, American
