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
Ingredients:
- 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
Directions:
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.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
How long will this keep?
It’s kept for up to 2 weeks for me, but I’m sure it would keep for longer if the jar is properly sanitized and sealed air tight. I’m just too lazy for that. :)
i love this recipe , but I’m wondering what’s the yeast for and why is it that much ?
It adds the cheesy flavor! Nutritional yeast isn’t like yeast you use to bake with. It’s rich in B vitamins and is very good for you.
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Hi, how long does the Cashew Cream last in fridge? Thank you :)
Hi! It should keep for a few weeks so long as it’s sealed. However, the longest I have kept it for is one week because I usually eat it all before then. :)
Question: Do you really need nutritional yeast something that I don’t have and not really want to buy. What does it do in the recepie? Does it bring a taste? Can we replace it with something else??
Hi Trish! The nutritional yeast is what gives it a “cheesy” flavor. It’s a very common ingredient in vegan cooking for that purpose. It also adds protein and B12 to the cream so it’s nutritionally beneficial. There isn’t really anything to substitute it but you can always leave it out. Just keep in mind that it will taste different.
Hi there, I live in the UK and am really struggling to find raw cashews. We have bags of plain cashew nuts and the alternative is either honey or dry roasted and salted. The plain ones in the whole food grocery stores are the closest I can find. Any thoughts?
The plain ones should work similarly! Just be sure to soak them properly in advance. :)
I find that nutritional yeast has a strong flavour, making all my vegan sauces taste the same. Can you please (or anyone) recommend a specific brand or type? (Powder vs. Flakes). Also, I always cheat and use the soaking in boiled water for 20-30 minutes when soaking cashews, lol…but by any chance do you lose the nutrients when you do?
Bob’s Red Mill is a good brand or Bragg’s is also good. I always buy flakes and haven’t tried powder.
As for the cashews losing nutrients, I wouldn’t worry about that. My suspicion is that you’re still getting the good stuff even if they’re cooked a little. :)
Just watch for unfortified. The synthetic vitamins added to most nutritional yeasts are counterproductive to nourishment goals, equating to taking a cheap b vitamin pill.
This is absolutely delicious and to die for!!
Thanks Theresa! I’m so glad you like it as much as we do!
I just made this to go with your spaghetti squash burrito bowls and it’s fantastic!! (Please take the spoon away before I inhale the entire batch!)
Do you think this would freeze well, or not so much?
I’m so glad you like it, Sara! As far as freezing it I’m going to guess that probably wouldn’t work. But it should keep in the refrigerator for at least a week or two.
Sounds delicious – I will make it this week! How long does it keep in the refrigerator? Thanks!
I’ve had it keep for almost 2 weeks!
I live in India. I don’t think I can get nutritional yeast here. Whtas the substitute fr that? Whch brands yeast hv u used? Where is it available?
In the US we usually have it at health food stores. You might be able to buy it online but if not, you can just make the recipe without it!
Very yummy! Any further suggestions on how to use it?
It definitely had an off-cheesy flavor and a decent texture, but it was a bit overpowering. Using it sparingly might be a good idea.
So delicious. I will definitely make this again. I didn’t have enough time to soak the cashews properly. I only had 3 hours. It still turned out great. I just needed to add a bit of extra water.
I’m so glad you like it! Also, you can soak the cashews in super hot water (I just boil a small pot and then remove it from the heat before adding the cashews) for 30 minutes and that will do the trick! :)
Just a comment for those who are beginning their Vegan journey or those who have never used Nooch (Nutritional Yeast).
Before my vegan cooking days, I had no idea what a lot of ingredients were! After a few months of cooking and getting used to the ingredients, I became very familiar with them!
Nooch is such a versatile ingredient in that it can be used sooo many ways!! I always use it for vegan tofu scrambled eggs, in these wonderful cheese sauces (sooo many!!) , and anything that calls for a cheesy taste!! I always keep at least 1 extra on hand! I also use turmeric a lot, in connection with the Nooch!
I’m going to make this recipe tonight for dinner….I know it will be delicious!!!
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