This nutty concoction tastes like creamy queso sauce, but it doesn’t have an ounce of cheese. Cashews soaked in water magically transform into a luscious sauce that’s just like nacho cheese. Spiked with spices, a touch of tomato paste for color and richness, and nutritional yeast (a secret ingredient that makes foods taste like cheese) this vegan dip has a flavor that you’ll want to lick clean from the bowl. Try it with these baked corn tortilla chips.
Vegan Cashew Queso Sauce
- 1 cup raw cashews
- 3 cups water , divided use
- 2 Tbsp . tomato paste , no sugar-added
- 1 tsp . chili powder
- ½ tsp . ground smoked paprika
- ⅓ cup nutritional yeast
- ¾ tsp . sea salt (or Himalayan salt)
- 2 Tbsp . fresh lemon juice
Place cashews and 2 cups water in a medium bowl. Let soak for up to 3 hours. Rinse and drain.
Place drained cashews, remaining 1 cup water, tomato paste, chili powder, paprika, yeast, salt, and lemon juice in a blender (or food processor); cover. Blend until smooth, scraping down sides of blender if needed. Add additional water if needed.
Keep refrigerated for up to five days.
Nutritional Information (per serving):
Total Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 234 mg
Carbohydrates: 11 g
Fiber: 2 g
Sugars: 1 g
Protein: 6 g
Body Beast Portions
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