Cashew Nacho Cheese

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This easy vegan nacho cheese sauce is quick to make and oh so delish!


260g Cashews soaked overnight
3 tablespoons Lemon juice
950ml Water
65g Nutritional yeast
1/2 teaspoon Smoked paprika
1 teaspoon Garlic powder
1 teaspoon Onion powder
1/2 teaspoon Chilli powder
2 teaspoons Salt
1/2 teaspoon Turmeric


Pop the soaked cashews, lemon juice, 700 ml of water into a blender a long with the nutritional yeast, smoked paprika, garlic powder, onion powder, chilli powder and salt. Sprinkle in the turmeric and blend.

Pour the mixture into a saucepan over a medium heat and whisk constantly until the mixture begins to bubble and thicken. Add 250ml of water if too thick.

Taste and add more salt if needed (you can even add some sriracha to spice it up a bit!)

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