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–+ servings
cut in half vegan crunchwrap supreme being held by woman.
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4.99 from 205 votes

Vegan Nacho Cheese Sauce

This makes a decent amount of cheese sauce; you’ll have plenty to make at least 8 crunchwraps. Use leftovers in quesadillas, tacos, nachos, or burritos. It’ll stay good in the fridge for at least 5 days.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Condiment
Cuisine: Mexican-inspired
Diet: Vegan
Servings: 8 to 10
Author: Nisha Vora

Ingredients

  • 1 cup ~120g raw cashews, soaked overnight (or soaked in boiling water for 1 hour)
  • 1/2 cup ~112g vegan unsweetened plain yogurt (I used this one)
  • 1/2 cup ~120g salsa of choice
  • 2 tablespoons water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons nutritional yeast
  • 2 tablespoons pickled jalapeños + 2 tablespoons pickled jalapeño brine, optional but what gives this a distinct nacho taste

Instructions

  • Drain the soaked cashews and pat dry. Add the cashews, along with the remaining ingredients, to a high-powered blender. Blend until thick, creamy, and smooth.

Nutrition

Calories: 90kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 236mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg