Vegan Mexican Cheese Sauce

Recipe prepared by NutraMilk Nutritionist, Florencia Tagliavini.

Recipe inspired by The Vegan 8


For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional) 

For cheese sauce

  • 3/4 cup (108g) of cashew butter* made with the NutraMilk
  • 3/4 cup (180g) salsa
  • 3/4 cup (180g) water
  • 6 tablespoons (36g) nutritional yeast
  • 2-3 teaspoons ground cumin (to preferred taste)
  • 1/2 teaspoon + 1/16 teaspoon salt

*You may also use sesame seed butter (8 tablespoons) instead of cashew butter.


  • Making cashew butter
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Once cashew butter is made - add the rest of the ingredients to the NutraMilk and mix for 1-2 minutes, until smooth and creamy. Taste and add any more salt if desired.

  • Add the sauce to a small pot and turn the heat to low. Let it cook for about 5 minutes, stirring occasionally just until it's thickened up. The color will darken some after cooking, to a truer cheesy color.
  • Pour in a serving bowl and serve with chips, over tacos, burritos, etc.