Nacho Cashew Cream Recipe
Nacho Cashew Cream- a simple blend of raw cashews, lemon juice and nutritional yeast makes for a tangy and delicious sauce that will make you forget all about cheese! (vegan)
When I made the decision to give up eating dairy, cheese was the last thing to go. Like most people, my love ran deep for fromage. Brie, gouda, parmesan…paired with a good glass of wine, I’m confident I could have survived on that diet for as long as my body allowed.
But just like it took hundreds of years for dairy cheese making to develop in what it is today, I have faith that plant-based cheese will one day exceed it’s predecessor.
Until then, I’m always on the hunt for ways to replace that cheesy flavor that we all know and love with healthier, cruelty-free alternatives.
This Nacho Cashew Cream is one of my favorite go-to substitutes for things like melted cheddar cheese. Raw cashews gives it a super creamy texture, lemon juice provides a little tang, and nutritional yeast yields a cheesy, funky flavor with a B-vitamin boost.
The recipe listed below makes about 8 ounces but I like to double it and store in the refrigerator to have on hand. It’s great for drizzling on top of Mexican casseroles, enchiladas, baked potatoes, spaghetti squash, tacos, zucchini boats…the possibilities are endless!
I’ve found that it’s worked wonders for helping me transition away from dairy and I hope it helps you too. Enjoy!
Nacho Cashew Cream
Yield: 8 ounces
Prep Time: 5 minutes
Total Time: 5 minutes
- 1 cup raw cashews, soaked*
- 3 tablespoons lemon juice (about 1 lemon)
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- salt to taste
Meanwhile prepare the cashew cream by combining all of the ingredients in a high speed blender with 1/4 cup water. Add more water as needed to thin and salt to taste. Transfer to a container with a sealed lid for storing. Use a squeeze bottle or plastic bag with a corner cut off for piping on top of recipes or you can also scoop a spoonful on top.
*Soak cashews in a large bowl covered with a few inches of water for at least 6 hours or up to overnight. For a faster option, bring a small pot of water to a boil then remove from heat and add cashews. Allow to soak for at least 30 minutes. Drain and rinse before using in recipe.