So I’ve been craving chili cheese nachos for a while now. Wish I had some avocado to make a quick guacamole but, it still came out really good. And this was my first time making a cheese from raw cashews, sunflower seeds, and other spices, and it turned out great and taste like cheese without all the unnecessary animal products.
So let’s get right to it, here’s the ingredients for the sauce, thanks to my Nutrition Professor, Timaree. It makes a ton of sauce to store in the fridge or freezer for chili cheese dogs, fries, etc.
6 tbsp raw cashews
6 tbsp sunflower seeds
6 tbsp rolled oats
6 tbsp nutritional yeast
3 tbsp lemon juice (freshly squeezed is best)
3 tbsp cornstarch
1 red bell pepper (not optional)
1 1/2 tsp honey
1 1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp granulated garlic powder (or 1 small garlic clove)
1 tbsp salt
4 cups of water
Check out the vegan spicy chili recipe here!
– Soak the cashews & sunflower seeds in one cup of water for at least 20 minutes or overnight.
– Add the seeds, the one cup of water, plus the additional 3 cups to a blender. Add remaining ingredients. Puree until smooth.
– Transfer the mixture to a sauce pot, whisking frequently to avoid burning on the bottom. Once it almost starts to bowl, reduce the heat and and simmer for 15-20 minutes or until desired consistency is reached.
And even my brother asked for seconds, he loves cheese so I know if he thinks it’s good, so will most of you. Perfect recipe to do with your family on a weekend or whenever you have some extra time. A family that cooks together, stays together.