VEGAN NACHO CHEESE SAUCE

EASY

INGREDIENTS

▢ 1 cup Raw Cashews ▢ 1 Red Bell Pepper ▢ 1 tbsp Olive Oil ▢ 3 tbsp Nutritional Yeast ▢ 1 tsp Lemon Juice ▢ ½ cup Vegetable Broth Spices ▢ ¼ tsp Garlic Powder ▢ ½ tsp Smoked Paprika ▢ ½ tsp Salt ▢ 1-2 Jalapenos Slices

Soak the Cashews

Place the raw cashews in a glass bowl, cover with boiling water, cover the bowl with a lid or plate. Set aside for 45 minutes.

1

Prepare Bell Pepper

Cut the red bell pepper in quarters from top to bottom. Remove all the seeds.

2

Roast Bell Pepper

Place the pepper quarters in a baking dish. Brush the skin with olive oil. Roast for 25 minutes until the skin is grilled and soft.

3

Drain Cashews

Drain, rinse the soaked cashews in a large sieve. Discard the water or keep to make cashew milk.

4

Combine Ingredients

In a blender, add soaked cashews, roasted capsicum, nutritional yeast, lemon juice, spices, jalapenos, and vegetable stock.

5

Blend Sauce

Blend on high-speed for at least 30 seconds or until the sauce starts to come together.

6

Store and Serve

Serve as a corn nacho chip dip or veggie dip. Store in the fridge in a glass mason jar for up to 4 days.

8

Prep Time: 20 minutes Cook Time: 25 minutes Makes: 6 Servings Calories: 202 kcal per Serving

VEGAN NACHO CHEESE SAUCE

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