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's always on hand for topping baked potatoes, tacos, pizza, or tortilla chips.  


Prep time    10 minutes  

Cook time   5 minutes    

Yield               4 servings


  • 1/2 cup raw cashews
  • 1 1/2 cups water
  • 2 teaspoons lemon juice
  • 2 garlic cloves, peeled
  • 2 tablespoons nutritional yeast flakes
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chipotle chile powder, or more to taste
  • 1 jalapeno, seeded and minced
  • 1 (4-ounce) can diced green chiles, drained


  1. Combine all the ingredients, except the jalapeno and diced green chiles, in a high-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 bubble and thickened, about 5 minutes.  Serve.  Store leftovers in the refrigerator for up to 5 days.