Vegan Mexican Cheese Sauce
Preparation time
Total time
This is a super-easy and delicious recipe for a Mexican flavoured vegan cheese sauce. Perfect for drizzling, dipping and pepping up your favourite savoury dishes!
Recipe type: Dips, Condiments, Preserves
Cuisine: 30 minutes or less, Vegan, Gluten Free
  • 100g cashews
  • 90ml boiling water
  • 1 tbsp lemon juice
  • 4 cherry tomatoes or 1 regular tomato
  • ¼ clove of garlic
  • 4 tbsp nutritional yeast
  • ½ tsp dijon mustard
  • 1 tsp onion flakes or ¼ tsp onion powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • ¼ tsp chilli flakes
  1. Soak the cashews in the boiling water. If you have a high-powered blender, you can skip this step. Otherwise, soak for between 1-24 hours (the longer they soak, the easier it will be on your blender).
  2. Put the cashews, water and the rest of the ingredients into the jug of the food processor and blitz until completely smooth. You might need to scrape down the edges a couple of times.
  3. The sauce should be silky smooth, so add more water if you want - the end consistency is up to you.
  4. Store in a sterilised jar in the fridge.
Recipe by The Whole Ingredient at