Raw Vegan Nacho Cheese Sauce
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 1.5 cups worth
  • 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
  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.
Store in an air-tight container. Keeps for 3 days in the refrigerator.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-nacho-cheese-sauce/