Easy Vegan Mexican Cheese Sauce

• Vegan
• Gluten free

• Condiments

  • 3/4 cup Salsa

• Baking & Spices

  • 36 g 6 tablespoons nutritional yeast
  • 9/16 tsp Sea salt, fine

• Nuts & Seeds

  • 3 4 cup raw cashews (108 g, raw
  • 2 tsp Cumin, ground

• Liquids

  • 3/4 cup Water

Found on thevegan8.com

Description

Ingredients

• 3/4 cup raw cashews (108 g, soaked overnight in water if you dont have a high-powered blender)
• 3/4 cup salsa (I used Trader Joes medium heat, this makes it spicy, if you dont want it too spicy, use a mild salsa)
• 3/4 cup water
• 6 tablespoons nutritional yeast (36 g, I use this brand , which is milder/better flavor & non-fortified, no nasty vitamin taste)
• 2-3 teaspoons ground cumin (If you are unsure, start out with 2, blend and taste. I used the FULL 3 teaspoons and absolutely loved the smoky taste, but start with less if you like)
• 1/2 teaspoon + 1/16 teaspoon fine sea salt (weird amount, but what I found to be just right)
• Note: I tested two versions. This one with cashews and another with tahini. If you are allergic to cashews, then you can make this with tahini! All the ingredients remain the same except instead of cashews, use 6-8 tablespoons smooth tahini, to taste. I preferred the cashew version, which is why its posted, but the tahini is still good. Just please keep in mind that it will have a tahini flavor, but is masked pretty well with the salsa, but its not quite as smooth as the cashews either. So, only use the tahini if allergic to cashews.

Directions

• First, you will need to soak your cashews if you dont have a high-powered blender like a Vitamix. Soak the cashews in a bowl filled with water overnight or 8 hours, drain and rinse and proceed.
• Add everything to your blender and blend until smooth and creamy. Taste and add any more salt if desired. I found the amount to be just perfect, based on the acidity that came from my salsa, but you may need to adjust.
• Add the sauce to a small pot and turn the heat to low. Let it cook for about 5 minutes, just until its thickened up some. You will notice it thickening. Whisk occasionally along the sides, so it doesnt stick too much. Dont really walk away while cooking it, as it cooks quickly. Dont worry if it sticks a little, you can always smooth it back out. Its important to cook it on low heat because if its too high, the cheese will get too thick and turn crusty. About 5 minutes should do it. The tahini version will take a bit longer to thicken up. The color will darken some after cooking, to a more true cheesy color. Pour in a serving bowl and give it a good stir to smooth out. Pour extra salsa on top if using as a dip, if desired. Mine was spicy, so if yours is mild, its a great idea to add a little extra salsa on top and it not be too hot. Serve immediately with chips, over tacos, burritos, etc.
• Store in the fridge. It will thicken as it sits in the fridge, so give it a good stir and thin out a little with water if desired (mine didnt need it), but it stays really creamy and smooth. Reheat on low.

Nutrition