Vegan Nacho Cheese Sauce


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Servings: 20
  • 3 1⁄2 cups water
  • 2 cups raw cashews
  • 2 lemons, juice of
  • 3⁄4 teaspoon paprika
  • 1 teaspoon garlic powder (heaping)
  • 1 teaspoon onion powder (heaping)
  • 3 teaspoons salt
  • 1 (7 ounce) can pimientos (including the liquid)
  • Soak raw cashews for a few hours (this will help the sauce be more smooth and less grainy from the nuts though the flavor is good either way).
  • Put 2 1/2 cups of water into a blender with all of the ingredients and blend until smooth.
  • Pour the blended mixture into a saucepan and add the remaining water.
  • Heat the mixture in a saucepan for about 20 minutes.
  • Stir continually to prevent it from burning.
  • Add water to desired consistency (optional).
  • Use as a nacho cheese dip or as a replacement for cheese on other foods

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