Recipe from Kim Campbell with PlantPure Nation
You won’t miss a traditional nacho sauce after you try this recipe, especially since it’s so easy to make.
We like to keep a container of this in the refrigerator so it’ always on hand for topping baked potatoes, tacos, pizza, or tortilla chips.
- 1/2 cup raw cashews
- 1-1/2 cups water
- 2 tsp lemon juice
- 2 medium garlic cloves, peeled
- 2 Tbsp nutritional yeast
- 1-1/2 tsps cornstarch
- 1 tsp ground smoked paprika
- 1 tsp onion powder
- 1/4 tsp chipotle chili powder or more to taste
- 1 jalapeno pepper, seeded and minced
- 1 4 oz can diced green chilies, drained
1. Combine all the ingredients, except the jalapeno and diced green chiles, in a how-powered blender and blend on high until creamy and smooth. Add the jalapeno and diced green chiles
2. Transfer the mixture to a saucepan and cook over medium-high heat until bubbly and thickened, about 5 minutes. Serve. Store leftovers in the refrigerator for up to 5 days.
Kim’s Hint: If you want to reduce the quantity of cashews, use ¼ cup and add 1 tablespoon cornstarch to the blender. For a completely nut-free version, replace the cashews with 2 cups mashed sweet potatoes, use an unsweetened plant-based milk instead of the water, and add 2 tablespoons cornstarch. You may find that this version does not pack the punch of the original