Nacho Cheese Sauce


  • 3 c. water
  • 1/2 c. raw cashews or oil
  • 2 1/2 tsp. salt
  • 3 Tbsp. cornstarch
  • 1/3 c. unbleached white flour
  • 2 Tbsp. lemon juice
  • 3/4 c. nutritional yeast flakes
  • 4 Tbsp. canned pimentos
  • canned green chilies, opt.


  1. In a blender, combine the cashews or oil, salt, cornstarch, flour, lemon juice, yeast flakes and pimento.
  2. Add about half of the water and blend until smooth. Add remaining water and blend again.
  3. Pour mixture into a saucepan and add green chilies if desired.
  4. Cook, stirring, until thickened. Serve with tortilla chips.
Browse Cook(s): Nancy Crosby
Browse Theme(s): Sides Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.