---
comments: true
tags:
  - sauce
  - the-gracias-madre-cookbook
---
# :cheese_wedge: Cashew Nacho Cheese

![Cashew Nacho Cheese][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 3 cups | 0 minutes |

## :salt: Ingredients

- :chestnut: 1 cup raw cashews
- :jack_o_lantern: 2 Tbsp pumpkin seeds
- :lemon: 2 Tbsp lemon juice
- :garlic: 1 clove garlic
- :hot_pepper: 1 jalapeño
- :salt: 2 tsp salt
- :hot_pepper: 1.5 tsp chipotle powder
- :droplet: 0.25 cup water

## :cooking: Cookware

- 1 high-speed blender

## :pencil: Instructions

### Step 1

Soak the raw cashews in water for 4 hours or up to overnight.

### Step 2

Drain and rinse the raw cashews under cold water until the water runs clear.

### Step 3

Transfer the cashews to a high-speed blender and add the pumpkin seeds, lemon juice, garlic, 1/2 to 1 whole seeded
jalapeño, salt, chipotle powder, and 1/4 cups of water.

### Step 4

Blend until smooth and creamy.

### Step 5

The mixture will keep in the fridge, covered, for 3 to 4 days.

## :link: Source

- The Gracias Madre Cookbook

[1]: <../assets/images/cashew-nacho-cheese.jpg>