Want the nachos without the guilt? Easy Peasy Cheesy!



1 cup of raw or roasted unsalted cashews (roasted cashews give this recipe a heartier taste, one that I personally prefer)

2.5 cups of water

1/2 cup of nutritional yeast

1 tablespoon oil of choice (I prefer coconut or tahini for this recipe)

1/2 teaspoon of sea salt

2 teaspoons onion powder

1/2 teaspoon turmeric

1 teaspoon smoked paprika

3 teaspoons of lemon juice (or more to-taste)

1/2 teaspoon organic miso (optional)

dried chili flakes (to taste)

1 teaspoon xanthan gum


Directions: sauce

Soak cashews over night (or a minimum of 4 hours)

Blend ingredients (except xanthan gum) in processor or blender with water until smooth and creamy

Transfer to pot and cook on medium heat, stirring often

Add in xanthan gum and stir until mixture becomes stretchy (if mixture is too thick, you may add more water or non-dairy milk of choice)

Serve hot like fondue! Poor over nacho chips or veggies


Yield: About 2.5 cups