CASHEW NACHO CHEESE RECIPES

Steps:

• Put raw cashews in a bowl. Cover the nuts with boiling water and set aside to let soak for at least 15 minutes (but longer is better for easier blending). Drain and rinse with cold water.
• Put cashews and lemon juice in blender. Add water until the cashews blend smooth (probably several cups). Use less water if you want to make Queso dip, but no more than 4 cups even for a pourable "nacho cheese" sauce.
• Once blending continuously, slowly add the nutritional yeast to the center so that it blends in smooth. Then add spices to taste. A teaspoon of tumeric gives it a nice yellow color. I also always add at least a teaspoon of cumin, one of my go to Mexican spices. I use sweet paprika and/ or a mild chili powder when sharing with the kids and ancho or chipotle chili powder and cayenne pepper for adults that like spicy things. Taste it to see if it needs salt. Seasoned salt works well if it needs some.
• If you want Vegan Nacho Cheese sauce, Congratulations! You are done. If you want Queso dip, put the sauce in a sauce pan on the stove and cook it down on low to thicken. While it is cooking, add some fresh or canned tomato chunks and/ or peppers. It is done when it is thick enough or you are tired of waiting to eat it.

Steps:

• Soak raw cashews for a few hours (this will help the sauce be more smooth and less grainy from the nuts though the flavor is good either way).
• Put 2 1/2 cups of water into a blender with all of the ingredients and blend until smooth.
• Pour the blended mixture into a saucepan and add the remaining water.
• Heat the mixture in a saucepan for about 20 minutes.
• Stir continually to prevent it from burning.
• Add water to desired consistency (optional).
• Use as a nacho cheese dip or as a replacement for cheese on other yummy foods!