Celebrate Cinco De Mayo with the Best Dang Raw Vegan Nacho Cheese Sauce
Cinco De Mayo is coming right up, meaning it's the perfect time to enjoy a plate of cheesy vegan nachos. Yep, we said vegan. And cheesy. It can be done.
Making epic plant-based Mexican food isn't particularly hard to do. You can't really go wrong with chips, tortillas, avocado, guacamole, salsa, rice, beans, jalapeno, chipotle, fresh cilantro...well, you get the point. What's not to love?! The challenge is the cheese. Some might even go as far as to say Mexican food without cheese is simply sacrilege. So what's a dairy-free, plant-based Mexican food lover to do? We've got you covered today with a delicious vegan cheese sauce made with just 5 simple ingredients (plus water and salt) that will make all of your nacho dreams come true. The key component? Dastony's one of a kind Wild Pine Nut Butter - a beyond silky-smooth, naturally sweet and slightly smoky-flavored butter made from 100% pure, organic Siberian pine nuts. It is truly out of this world and the perfect ingredient to bring richness and depth to this vegan cheese.
The Best Dang Vegan Nacho Cheese Sauce
Makes roughly 2 cups
1 cup raw cashews
1/4 cup Dastony Wild Pine Nut Butter
1/2 large red bell pepper
1.5 Tbs nutritional yeast
Juice of 1 large lemon (3 Tbs)
1/4 cup water + 2 tbs water
1/3 tsp Himalayan salt
Chips of choice for dipping. We love Siete Foods grain-free cassava chips!
1.Blend ingredients until smooth and creamy and nacho cheese-like. Prop tip: place cashews and bell pepper pieces in the blender first to allow blades to catch.
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