Vegan Mexican Cheese Sauce

cashew butter dairy free gluten free keto nut butter paleo seed butters sesame seed butter tahini vegan vegan cheese whole 30

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.

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