Nacho Cashew Cheese Sauce

Name: Nacho Cashew Cheese Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican-Inspired
Ingredients: 1 cup raw cashews (soaked for at least 2 hours); 1/2 cup water; 1/4 cup nutritional yeast; 1 tbsp lemon juice; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/2 tsp smoked paprika; 1/4 tsp turmeric (for color)

Author: Tessa

Published: September 16, 2025

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Let me tell you about the first time I tricked my cheese-loving husband with this Nacho Cashew Cheese Sauce. He took one bite of his loaded nachos, eyes widening, before demanding, “Wait—this is VEGAN?” That’s the magic of this creamy, dreamy sauce. After years of experimenting with dairy-free alternatives, I’ve found that soaked cashews blend into the most luscious “cheese” you’ll ever taste. No weird ingredients, no aftertaste—just velvety smooth goodness that clings perfectly to tortilla chips. Whether you’re vegan, lactose-intolerant, or just curious, this sauce will make you forget all about the dairy version.

Why You’ll Love This Nacho Cashew Cheese Sauce

Oh my goodness, where do I even start? This sauce is my kitchen MVP for so many reasons:

Creamy dreaminess – That velvety texture will have you licking the blender clean (I won’t judge!)
Dairy-free magic – Perfect for my lactose-intolerant friends who miss cheesy nachos
Quick fix – Ready in 15 minutes flat (not counting soaking time – but trust me, it’s worth the wait)
Versatile superstar – Goes way beyond nachos (try it on baked potatoes, veggie burgers, or even pasta!)

Seriously, this sauce is about to become your new obsession. My fridge always has a batch ready!

Nacho Cashew Cheese Sauce - detail 1

Ingredients for Nacho Cashew Cheese Sauce

Okay, let’s talk ingredients – but first, a confession: I’ve made this sauce so many times I could probably do it in my sleep! Here’s what you’ll need to create that magical, melty goodness:

1 cup raw cashews (soaked at least 2 hours – overnight if you’re patient!)
½ cup water (more if you like it thinner)
¼ cup nutritional yeast (this is the cheesy flavor hero!)
1 tbsp lemon juice (fresh squeezed makes all the difference)
1 tsp each garlic powder & onion powder (my flavor power couple)
½ tsp salt (adjust to taste – I usually add a pinch more)
½ tsp smoked paprika (for that irresistible smoky depth)
¼ tsp turmeric (just enough for golden color, no flavor weirdness!)

See? Nothing fancy – just simple, real ingredients that transform into something spectacular!

Equipment You’ll Need

Gather these kitchen essentials – you probably have most already! My trusty blender does all the heavy lifting, but here’s the full lineup:

High-speed blender (or food processor in a pinch)
Measuring cups & spoons
Silicone spatula (for scraping every last drop!)
Airtight container (for storing leftovers – if there are any!)

That’s it – no fancy gadgets required! Though I’ll admit I sometimes cheat and use my immersion blender when I’m feeling lazy.

How to Make Nacho Cashew Cheese Sauce

Alright, let’s get blending! I’ve made this sauce so many times I could probably do it blindfolded (though I don’t recommend trying that). Here’s my foolproof method for that perfect creamy texture:

Soak those cashews! This is non-negotiable – soak raw cashews for at least 2 hours (overnight if you can). Hot tip: If you’re in a rush, pour boiling water over them and let sit for 15 minutes. Drain and rinse well.
Blitz it all together – Toss everything into your blender – cashews, water, nutritional yeast, lemon juice, and all those yummy spices. No fancy order needed!
Blend until silky smooth – Start slow, then crank it up. Scrape down the sides a couple times. This should take about 2-3 minutes total. You’ll know it’s ready when it looks like melted cheese and coats the back of a spoon.
Taste and tweak – My favorite part! Dip a chip in and adjust – more salt? More smokiness? Make it yours!
Serve warm or cold – For nachos, I gently heat it in a pan for 2-3 minutes. For dips, room temp is perfect.

See? Five simple steps to vegan cheese bliss. The hardest part is waiting for those cashews to soak – but oh boy, is it worth it!

Tips for Perfect Nacho Cashew Cheese Sauce

Want next-level cashew cheese sauce? Here are my hard-won secrets from making this weekly for years:

Overnight soaking = ultra-creamy – Two hours works, but I promise overnight soaking creates absolute velvet (no grainy bits!)
Hot water shortcut – Forgot to soak? Cover cashews with boiling water for 15 minutes – works in a pinch!
Blender pauses – Stop and scrape every 30 seconds to ensure no stubborn chunks hide at the bottom
Spice it your way – Start with the recipe amounts, then taste and go wild (I often double the smoked paprika for extra smoky goodness)

Bonus tip: If it thickens in the fridge, whisk in warm water 1 tbsp at a time when reheating!

Variations for Nacho Cashew Cheese Sauce

Oh, the fun really begins when you start playing with flavors! Here are my favorite ways to jazz up this sauce:

Spicy kick – Blend in a jalapeño (seeds removed for mild, kept for heat!) or ½ tsp chipotle powder
Herb garden – Fresh cilantro or chives give it bright, fresh vibes
Smoky depth – A splash of liquid smoke takes it to barbecue territory
Orange dreams – Zest from one orange adds surprising citrusy notes

My neighbor swears by adding roasted red peppers – I might need to try that next!

Nacho Cashew Cheese Sauce - detail 2

Serving Suggestions for Nacho Cashew Cheese Sauce

Oh honey, this sauce goes on EVERYTHING! My personal favorites? Smothering tortilla chips for nachos (duh!), drizzling over roasted veggies, or sneaking into tacos. Last week I even dipped pretzels in it – don’t tell the nacho police!

Storage & Reheating

Here’s my foolproof system for keeping this sauce happy: Store it in an airtight container in the fridge for up to 5 days (mine never lasts that long!). When reheating, just whisk in warm water, a tablespoon at a time, until it’s back to that perfect drizzle-able consistency. Pro tip: Stir it well before using – sometimes it thickens up while chilling, but that’s an easy fix!

Nutritional Information

Just so you know, nutrition can vary based on your exact ingredients – but here’s what a typical ¼ cup serving of this magical sauce gives you:

120 calories – Mostly from healthy fats!
8g fat (mostly the good unsaturated kind)
5g protein – Not bad for vegan “cheese”
8g carbs (with 2g fiber)

Zero cholesterol, minimal sugar – now that’s what I call guilt-free indulgence! Remember, these are estimates – your batch might vary slightly.

FAQ About Nacho Cashew Cheese Sauce

I get asked about this sauce ALL the time – here are the burning questions my friends and readers keep throwing at me:

Q: Can I skip the nutritional yeast?
A: Oh, honey – that’s the cheesy flavor magic! But if you must, try 1 tbsp miso paste or 2 tbsp blended roasted red peppers for depth (though it’ll taste different).

Q: Why is my sauce too thick?
A: Easy fix! Just blend in warm water 1 tbsp at a time until it reaches your perfect drizzly consistency. I like mine slightly thicker for nachos, thinner for dressing.

Q: Can I use unsoaked cashews?
A: Bless your impatient heart – I’ve been there! Try the boiling water shortcut (15 minute soak) or your blender will hate you. Unsoaked nuts = grainy sadness.

Q: How long does it keep?
A: Mine disappears fast, but properly stored in the fridge, it stays glorious for 5 days. Just give it a good stir before using – separation is normal!

Q: Can I freeze it?
A: Technically yes, but the texture changes. Thawed sauce works best for cooked dishes like casseroles rather than dipping. Fresh is always best!

Ready to Make Magic?

Alright, my fellow sauce enthusiasts – it’s showtime! Whip up this Nacho Cashew Cheese Sauce and prepare to have your mind blown. I want to hear all about your cheesy adventures – did you go spicy with jalapeños? Try it on something wild like pizza? Drop your creations and tweaks in the comments below! And hey, if you’ve got questions, I’m here with my blender at the ready. Now go forth and make that dairy-free deliciousness – your nachos are waiting!