Ingredients
Cheese Sauce
- ½ cup raw cashews
- 1 medium Yukon Gold potato, peeled and cubed (about 1 cup)
- 1 medium carrot, peeled and chopped into small pieces (about ½ cup)
- 1 (4-ounce) can diced roasted green chiles, drained
- ½ cup unsweetened non-dairy milk (such as cashew or almond milk)
- 1 tablespoon avocado oil or olive oil
- 2 teaspoons fresh lime juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to taste for spiciness)
- ¾ teaspoon salt, plus more to taste
Garnish (Optional)
- Fresh cilantro leaves
- Lime wedges
Instructions
- Soak Cashews: Place the raw cashews in a small bowl and cover completely with boiling water. Cover the bowl with a plate or kitchen towel and allow the cashews to soak while you prepare the vegetables. This softens them for a smoother sauce.
- Cook Vegetables: In a small saucepan, add the cubed potatoes and chopped carrots. Cover with water and bring to a boil. Reduce heat and simmer uncovered until the vegetables are tender, about 20 minutes depending on piece size.
- Drain Ingredients: Drain the soaked cashews and cooked vegetables thoroughly to remove excess water, preparing them for blending.
- Blend Sauce: Transfer the drained cashews, potatoes, and carrots into a food processor or high-powered blender. Add the drained diced green chilies, non-dairy milk, oil, lime juice, garlic powder, onion powder, smoked paprika, cayenne, and salt. Blend on high speed until completely smooth, stopping to scrape down the sides as needed. Adjust the thickness by adding more non-dairy milk if desired. Keep thick for dipping or thin for drizzling.
- Store and Serve: Pour the nacho cheese into a container with a lid and refrigerate. Leftovers can be stored up to 5 days. Stir well before serving, and garnish with fresh cilantro and lime wedges if desired.
Notes
- Soaking cashews in boiling water softens them for a creamier texture but soaking longer (up to 4 hours) in cold water can work if planned ahead.
- You can substitute Yukon Gold potatoes with other waxy potatoes for similar results.
- Adjust cayenne pepper amount to suit your preferred spice level.
- Use fresh lime juice for the best flavor boost.
- Store leftover sauce in an airtight container in the fridge and consume within 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
