I’ve had SO many people ask me for my Nacho Cheese recipe…so here it is, finally!
I wanted to create a healthy alternative to the bright orange stuff that is typically poured over nachos in movie theaters. I mean, yes it tastes good, but you may not want to think about what it might be doing to your body.
This Nacho Cheese recipe is quick, simple and SUPER tasty! It goes great over my Tortilla Chips for some quick nachos, or with some veggie sticks as a dip, or just smeared on sprouted bread or crackers.
Nacho Cheese recipe
You will need:
A good blender or hand blender
- ½ cup/70g cashews, soaked (keep the soak water if you want to thin your dip or make a sauce – see tips)
- 1/3 cup/50g dried apricots, soft (soak them for a few minutes in warm water if they aren’t soft, or use sultanas)
- ¼ cup/60ml olive oil
- ¼ cup/60ml water
- 1 red pepper, cored, seeded, and roughly chopped
- 1 chipotle chili, soft (either from a jar or a dried one you’ve soaked first; otherwise try with ½ or ¼ teaspoon chili powder)
- 2 teaspoons maple syrup, honey, or xylitol
- 2 teaspoons lemon juice
- 1 teaspoon cider vinegar
- ¾ teaspoon sea salt
- 1 small garlic clove, roughly chopped, or ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Pinch of turmeric
How you do it
Blend until mixed well. That’s it!
Rocking Raw Chef tips
- Make a cheezy sandwich with sprouted bread and big slices of tomato, avocado, and red onion.
- Pour it over the top of a mountain of marinated veggies with a “rice” dish for a very decadent-tasting main meal.
- Leave some in the blender, pour in a few tablespoons of olive oil and a dash or two of vinegar and blend: now you’ve got a quick cheesy salad dressing! Ta da!
Want to see me in action?
I make a lot of recipes and share more tips at my YouTube channel – do check it out if you like videos that are slightly wacky…!
Enjoy your Nacho Cheese recipe!
And of course, let me know what you think in the comments!