Vegan Nacho Cheese

Ingredients 

1 cup of raw cashews

The juice from a jar of nacho jalapenos 

2 Tablespoons of Nutritional Yeast (You can also use miso paste but nutritional yeast is the best for this)

1 tsp Salt

1 tsp Cumin

1 tsp of garlic powder

Juice from 1 lime

A little of the adobo sauce from a can of chipotles, the more you put the spicier it will be

Cooking Instructions

If you have time to prepare in advance, soak the cashews submerged in water overnight. 

If you don’t have time to prepare, boil the cashews in water for at least 30 minutes. Longer if you don’t have a high powered blender. They need to be soft enough to get a smooth consistency.

Once the cashews are soft, drain most of the water, saving about ¼ cup and throw it in the blender with the other ingredients, and blend until silky smooth. Taste test to see if you want to add more of anything, more spice you can add some of the jalapenos from the jar, more adobo sauce whatever you want.

And add more water if needed to make it runnier, you can also throw some coconut cream in there which I sometimes do and it helps make it even creamier and nice. 

Store in the fridge for a week, freeze for a month, and heat when you're ready to enjoy. It sometimes gets thick when heating so just add a little water and stir well. 

Variations:

Add in some cilantro, and extra lime for a cilantro lime queso.

Mix in a can of some diced tomatoes with green chiles

Works for anyone who wants a dairy free cheese alternative, for tacos, nachos, enchiladas and  whatever the heck you want!