Healthy with Jodi

Nacho Cheese

    Vegan, Gluten Free

    Happily Serves 12


    2 Cups Raw Cashews

    3 TBSP Lemon Juice 

    1/2 Cup Nutritional Yeast

    4 Cups Water, divided

    1 tsp Garlic

    1/2 tsp Smoked Paprika

    1 tsp Onion Powder

    1/2 tsp Chili or Chipotle powder

    2 tsp Himalayan Sea salt


    1 tsp Sriracha or Chili Sauce

    Soak the cashews: You can either do a quick soak, or soak the cashews for several hours or overnight. To quick soak, simply boil water in a tea kettle or on the stovetop, cover the cashews with the boiling water and set aside for 10-15 minutes. Drain.

    Blend: In a blender (high powered preferred, a food processor will also work), add the cashews, lemon juice, 3 cups of the water, nutritional yeast, smoked paprika, garlic powder, onion powder, chili powder, and the salt.

    Warm: In a medium saucepan, add the cheese sauce from the blender. Using a whisk, warm over medium heat, whisking constantly, until it begins to bubble and thicken. Add the last cup of water, depending on how thick or thin you want the sauce to be.

    Add salt to taste, and Sriracha if using, depending on your spice preference. If the cheese sauce sits for a while, or you refrigerate the leftovers, it will thicken. Simply warm it again on the stove, adding water as needed to thin

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