Cashew nacho cheese can be used in many different recipes and even makes a great southwestern style dip. I use this cheese on top of baked potatoes with veggie chili, sweet potato tacos and vegan quesadillas.
Cashew Nacho Cheese
2014-04-26 15:49:14
Serves 6
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
- 1 cup raw unsalted cashews (soaked in water for at least two hours)
- 1 cup water
- 1/2 cup veggie broth (I prefer to use this Better Than Bouillon)
- 1/2 white onion
- 1/2 bell pepper (red, orange or yellow will work)
- 1/2 cup diced tomatoes
- 1 jalapeño or serrano pepper (spicy!)
- 1 clove garlic
- 1 Tbsp. nutritional yeast
- 1 Tbsp. white miso paste
- 1 tsp. cumin
- 1 tsp. salt
- 1 tsp. corn starch
- 1 tsp. fresh lemon juice or red wine vinegar
Instructions
- Dice and sauté the onion, jalapeño and red bell pepper with a little olive oil until the edges brown.
- Blend the cashews, water, vegetable broth and miso paste in a food processor
or Vitamix until smooth.
- Add the onion, jalapeño, bell pepper mixture along with the garlic, cumin, nutritional yeast, paprika, cumin, salt and corn starch.
- Transfer the cashew nacho cheese into a small saucepan and add the chopped tomato and drained green chilies.
- Simmer over low heat for about 10 minutes until it thickens, stirring frequently so it does not burn.
- Stir in lemon juice or vinegar before serving. Add more salt if needed.
Notes
- Great on nachos, as a dip or even a spread for wraps.
Adapted from Post Punk Kitchen
Adapted from Post Punk Kitchen
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