Raw Vegan Nacho Cheese Sauce

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raw vegan nacho cheese sauce blender
Raw vegan nacho cheese sauce is a powerhouse staple in my household. It’s excellent by itself as a raw vegan cheese dip, but it’s also great on my raw vegan cilantro lime rice, lettuce leaf tacos, taco salad, burrito bowls, you name it. Very versatile and it can nacho-fy any dish instantly. It’s very easy to make with a simple 2 step process, soak the nuts and seeds and blend all the ingredients! From the cashews, sunflower seeds, and red bell pepper, it’s packed with vitamin A, B, C, E, minerals such as magnesium, copper, iron, and dietary fiber. So it’s very nutritious but best of all, it taste like junk food nacho cheese, in a good way! So let’s get cooking, or better yet, un-cooking!

Start by soaking the cashews and sunflower seeds for about 8 hours. Once it’s done soaking, drain and rinse well.

raw vegan nacho cheese sauce Then place all the ingredients into a blender and blend until smooth! Yummm! Look at this nacho liquid gold!

raw vegan nacho cheese sauce
You can serve it with veggie sticks, jicama chips (jicama cut into chip shape, as seen in pictures) or you can drizzle it over my raw vegan cilantro lime rice, lettuce leaf tacos, taco salad, or thin it out with a little bit of water and drizzle it over salads as a dressing
. It’s oh so good, this doesn’t last too long in our house. I strongly suggest you make yourself a batch and nacho-fy everything!

raw vegan nacho cheese sauce

Raw Vegan Nacho Cheese Sauce
 
Prep time
Cook time
Total time
 
Author:
Cuisine: raw food, raw vegan, gluten-free
Serves: 1.5 cups worth
Ingredients
  • 1 red pepper roughly chopped
  • ½ cup cashews
  • ½ cup sunflower seeds
  • 1 teaspoon chick pea miso (optional)
  • 3 Tablespoons nutritional yeast
  • 2 Tablespoons lemon juice
  • 1½ teaspoons paprika
  • 1 teaspoon chili powder
  • 1¼ teaspoons cumin
  • 1 teaspoon salt
  • 1½ Tablespoons maple syrup
  • A pinch to ⅛ teaspoon cayenne pepper depending on how much heat you like
  • ⅛ cup of water
Instructions
  1. Soak the cashews and sunflower seeds for about 8 hours. Rinse well and drain.
  2. Add all the ingredients into a blender and blend until smooth.
  3. Serve with veggie sticks, jicama chips (jicama cut into chips shape, as seen in pictures) or drizzle over raw vegan cilantro lime rice, lettuce leaf tacos, taco salads, or thin it out with a little bit of water and drizzle over salads as a dressing.
Notes
Store in an air-tight container. Keeps for 3 days in the refrigerator.

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