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Spicy Nacho Sauce

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.

Spicy Nacho Sauce

You won’t miss a traditional nacho sauce after you try this recipe, especially since it’s so easy to make.

  • 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

Ingredients

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

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