Dairy-Free Nacho Cheese Sauce (Cashew Queso)
This dairy-free nacho cheese sauce is rich, creamy, and made with just a few simple ingredients like cashews, nutritional yeast, and spices. It’s smooth, flavorful, and perfect for nachos, tacos, bowls, or dipping.
Servings 4 servings
Calories 134kcal
Equipment
Ingredients
- ⅔ cup raw cashews
- Additional water to soak cashews
- ⅔ cup water
- 2 tablespoons nutritional yeast
- ½ teaspoon sea salt
- ½ teaspoon smoked paprika
Instructions
- Soak the cashews in boiling water for 5 minutes (or boil for 5 minutes).⅔ cup raw cashews, Additional water to soak cashews
- After cashews are done soaking, drain off and discard the water from soaking.
- Add all the ingredients to a high speed blender and blend on high 1 minute until smooth.⅔ cup raw cashews, ⅔ cup water, 2 tablespoons nutritional yeast, ½ teaspoon sea salt, ½ teaspoon smoked paprika
- Store in the fridge for up to 4 days.
Video
Notes
Soak the cashews first
Even with a high-speed blender, soaking the cashews is essential for a smooth, creamy sauce. Pour boiling water over them and let sit for at least 5 minutes (10 minutes if using roasted cashews), then drain. Use a high-speed blender
A high-speed or bullet-style blender works best to fully break down the cashews and prevent a gritty texture. Adjust thickness as needed
This sauce should be thick. If it’s too thick, add water 1–2 teaspoons at a time. If it’s too thin, blend in more soaked cashews. Storage
Store in an airtight container in the fridge for up to 4–5 days. The sauce will thicken as it chills. Reheating
To loosen and warm the sauce, stir in 1–2 tablespoons of boiling water until smooth and warmed through. Avoid microwaving or cooking, as this can cause the sauce to become clumpy.
Even with a high-speed blender, soaking the cashews is essential for a smooth, creamy sauce. Pour boiling water over them and let sit for at least 5 minutes (10 minutes if using roasted cashews), then drain. Use a high-speed blender
A high-speed or bullet-style blender works best to fully break down the cashews and prevent a gritty texture. Adjust thickness as needed
This sauce should be thick. If it’s too thick, add water 1–2 teaspoons at a time. If it’s too thin, blend in more soaked cashews. Storage
Store in an airtight container in the fridge for up to 4–5 days. The sauce will thicken as it chills. Reheating
To loosen and warm the sauce, stir in 1–2 tablespoons of boiling water until smooth and warmed through. Avoid microwaving or cooking, as this can cause the sauce to become clumpy.
Nutrition
Calories: 134kcal | Carbohydrates: 8g | Protein: 6g | Fat: 10g | Fiber: 2g | Sugar: 1g
