This recipe is gluten free, vegan, oil-free.
Smooth, creamy and with a bit of a kick this Cashew Nacho Cheese is the ultimate Nachos topping or tortilla chip dip. You can use store bought cashew butter for this recipe or simply blend raw cashews in a high strength food processor until a paste forms. See my How To: Make Nut Butter post for more on making your own nut butter.
YOU'LL LOVE THIS CASHEW NACHO CHEESE BECAUSE IT IS:
Comes with a kick
Takes any Mexican dish to the next level!
CASHEW NACHO CHEESE
This recipe is gluten free, vegan, oil free. Makes one small jar.
YOU WILL NEED:
- 1/2 cup cashew butter (see how to make your own here)
- 1/4 cup water
- 1 tbsp tomato paste
- 1 tsp - 1 tbsp your favourite chilli sauce (depending on how hot you like it)
- 2 tbsp nutritional yeast
- 1 tsp pickled or fresh jalapenos (optional)
- 1 tsp salt
- Add all ingredients to a high strength blender or food processor and blend until completely smooth
- Use as a cheesy topping on Epic Vegan Nachos or dip with Oil-Free Tortilla Chips
- Store any leftovers sealed in the fridge for up to a week
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