Spice up your game-day snacking with this delicious Vegan Nacho Cheese. It's creamy, tangy and down-right addictive! It calls for simple ingredients and takes less than 20 minutes to make.
To soften cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes (*see note for an alternative method).
Drain cashews and discard soaking water. Add all ingredients to a High-Speed Blender. Blend on high until smooth (the sauce will be thin).
Pour cheese into a medium pot over medium heat. Cook until the cheese thickens up. It should take about 4-6 minutes. Stir often so it doesn’t stick or burn. Taste for seasoning and add more if needed. For a thinner consistency, add a few splashes of broth and combine. Remove from heat and serve.
Notes
*Cashews: To prep ahead, pre-soften your cashews by placing them in cool water for 2-4 hours (or overnight in the fridge). Then they'll be ready to pop in the blender right away.
If you don't have a high-speed blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews longer for 6 hours or more.
Kid-Friendly: omit the cayenne and ground cumin. Flavor enhancers:
Add a subtle zing with 1 teaspoon of apple cider vinegar.
Add more heat with 1 tablespoon of jarred jalapeños.
For smoky heat, add 1 chipotle pepper in adobo sauce.
For a little more depth add a ½ teaspoon of chili powder
Consistency:
For a thicker consistency, add ½ tablespoon more of the tapioca starch or a tablespoon more nutritional yeast.
For a thinner sauce, add a few splashes of vegetable broth and combine.
Reheat - place in a pot over medium heat and add a few splashes of vegetable broth to thin it out. Cook until warm and melty. Stir often.