Spicy Cashew Nacho Cheese
Current obsession? Making plant-based cheese! I have been experimenting with all sorts of nut cheeses, from pourable, to spreadable to dehydrated. Each have their time and place. Before switching to plant-based, one of my favorite cheeses was nacho cheese. I loved the texture, temperature (when hot) and how versatile it was. Now I make nacho cheese from cashews and carrots 🙂 This recipe is full of smokiness and spice. I hope you give it a try!
Chipotle Cashew Cheese Sauce
Author: Bekah Rife
Category: Sauce, Dip, Cheese
Cuisine: Gluten-Free, Plant-Based, Vegan
- 1 cup cashews, soaked for 4 hours or overnight*
- ⅓ cup soaked carrots, soaked for 4 hours or overnight*
- 1 teaspoon white, yellow or chickpea miso paste
- 2 tablespoons diced chipotle peppers*
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon cracked pepper
- ¼ teaspoon coriander
- ⅛ teaspoon paprika
- ¾ cup hot water, or more depending on desired consistency
- First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
- Drain and rinse your cashews and carrots well in a strainer.
- Place all the ingredients in a blender.
- Start the blender on low and gradually increase to full power. Scrape the sides with a spatula. If you wish for a thinner sauce, add a bit more hot water. Blend again.
- Taste your cheese and adjust seasoning if need.
- Pour into a serving bowl or gravy boat. Enjoy as a dip, pizza sauce, pasta sauce, or with nachos. You can make ahead of time and re-heat in a saucepan before serving.
*If you forgot to soak your nuts and carrots ahead of time, you can soak them in hot water for 30 minutes to 1 hour before using.
*I soak the cashews and carrots in the same bowl.
*I find the chipotle peppers in the Latin area of the grocery store. They come in a jar or can, if you can't find them diced, buy them whole and dice at home.
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Not looking for spice? Try this
nacho cheese sauce.
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