The concept of a vegan, cashew-based nacho sauce had been intriguing me but it took me a while to try to make it. Mostly this was because a lot of recipes I’d seen call for pre-soaking the cashews overnight, which requires too much planning for my spontaneous cooking style. But the desire for gooey cheesy goodness prevailed, and luckily, after a few messes, I have come up with a shortcut technique for this sauce that takes no pre-soaking and is pretty spot on! Rich, creamy, just the right amount of umami and spicy, and quite satisfying. You won’t miss the cheese version, really! Makes about 1 cup of sauce.
The possibilities for using this remarkable substance are endless: drizzle it over your nachos, flavor your cooked veggies, serve it as a dip for chips and crudites…let me know if you come up with any creative new ways to use it! And here’s a teaser for next time: stay tuned for an upcoming super yummy dinner recipe featuring this sauce.