This post could NOT have come at a better time, because today is Taco Tuesday AND International Taco Day AND this recipe is for Nacho Cheez, and should be eaten on tacos (and chips, and burritos, and on spoons). So, read on.
We’re in the process of remodeling our entire kitchen from sub-floor to ceiling. This means that our entire kitchen is now in our living room and we’re washing dishes in our bathroom sink. I didn’t have this blog when I lived in my Hollywood Bachelor Pad but I have a LOT of experience with zero kitchen and washing dishes in the bathroom (although in that place, they were washed in the bathtub).
We’ve been making a lot of rice in the rice maker, beans in the pressure cooker and our new favorite recipe, this Nacho Cheez, in under 5 minutes in a food processor! Pure magic. We’ve been having this cheez for a while, thanks to our dear friends Alisha and Dan, but I just started making it a few weeks ago and have already made three full batches. It’s that good and that easy.
The below recipe is for “one batch” but let’s be real, it’s not enough. I usually double or triple the recipe. But if you’re just making cheez for one meal or something, the single batch is perfect!
3/4 C raw cashews (whole or pieces)
1/4 C salsa of your choice
1/4 C + 1 Tbsp nutritional yeast flakes
1/3 C water
2 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp sea salt
Instructions: combine all ingredients in a food processor and blend until smooth; usually about 3 minutes.
Enjoy on everything that cheese tastes good on, without harming animals!