Ingredients

The following ingredients have 1 Servings
  • 1 cup cashews ((not roasted or salted))
  • 6 tablespoons water
  • 1 1/2 tablespoons lemon juice ((about 1/2 lemon juiced))
  • 3/4 teaspoon fine sea salt ((I use Real Salt brand))
  • 1 (4 ounce can) diced green chilies ((I use Rio Luna organic))
  • 4 to 6 jarred jalapeno slices ((optional, but recommended))

Instruction

  • In a blender, combine the cashews, water, lemon juice, salt, and diced chilies (along with their juices). Blend until very smooth.
  • You can serve this nacho cheese sauce as-is, but I think it tastes even better when you add 4 to 6 sliced jalapenos from a jar. Add them into the blender and blend again. Taste and adjust any seasoning as needed.
  • Serve with your favorite tortilla chips for dairy-free nachos, as a topping for tacos, burrito bowls, and more. This nacho cheese sauce will thicken when you store it in the fridge, but it you can add a splash of water to thin it out again. Store it in an airtight container in the fridge for up to a week, or freeze it for up to 3 months.