Place the raw cashews in a glass bowl, cover with boiling water, cover the bowl with a lid or plate. Set aside.
Soak for 45 minutes. You can also cover the nuts with cold water and soak overnight or at least 8 hours if preferred.
Roast the red bell pepper
Preheat oven to 200°C (400°F)
Cut the red pepper in quarters from top to bottom. Slide the tip of a small sharp knife under the attached seeds and membranes to cut them out. If any seeds remain, remove the seed membrane with your fingers.
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. Peel off the skin before using in the recipe.
Make the vegan nacho sauce
Drain, rinse the soaked cashews.
In a blender, add soaked cashews, roasted capsicum, nutritional yeast, lemon juice, spices, jalapenos (if used), and vegetable stock - start with 1/2 cup and add more as you go to reach your favorite texture.
Blend on high-speed for at least 30 seconds or until the sauce starts to come together. You will have to stop the blender, scrape down the sides of the jug, and repeat, adding more liquid (almond milk or vegetable broth) until creamy and smooth. You shouldn't add more than an extra 1/4 cup liquid to create a creamy sauce. Depending on your taste, you may add more for a thinner sauce. It should not take more than 2 minutes in total to create a creamy dip.
Refrigerate for at least one hour before serving to enhance the flavors.
Serve as a corn nacho chip dip or veggie dip.
Store in the fridge in a glass mason jar for up to 4 days.
Note that the sauce thickens after a few days in the fridge. You can thin the sauce by adding an extra tablespoon of water or plant-based milk in the jar, shake and serve!
Freeze in an airtight container and defrost in the fridge the day before.
Vegan keto followers, one serve contains 3 grams of net carbs. The recipe makes 6 servings.
You can use cashews or macadamia nuts for this recipe. Macadamia nuts are less sweet and contain fewer carbs, so I recommend them if you are on a vegan keto diet.
You can use any nuts, raw nuts, sprouted nuts, or roasted nuts, but not salted nuts, or the dip would be too salty.
Use a high-speed blender, not a food processor, or your sauce won't be as creamy and smooth.
Always start with 1/2 cup of vegetable stock before adjusting the sauce. For a thick cheese sauce, don't add more liquid. For a smoother, liquid cheese sauce, add up to 3 tablespoons of liquid (water, plant-based milk, or extra stock)