Nacho Sauce - the new Ranch

No, I do not mean to say that it tastes anything like it, but this nacho sauce is like Ranch dressing used to be for me - it's good on almost everything!

Nacho Sauce

2 1/2 cups raw cashews
1 red (or orange, or yellow) bell pepper - seeds & stem removed, cut into chunks
1 clove garlic
3 Tbsp. nutritional yeast
1 lemon, juice only
1 1/2 tsp. sea salt
1/4 - 1 tsp. cayenne - adjust to your taste
water to blend to desired consistency

Put all ingredients in blender (you will need a good blender but a high-speed blender is not necessary), bell pepper first. Blend, adding water as needed to help blend & thin the sauce, until smooth & creamy. Stays good for a few days in the refrigerator.

Here are some of the ways I've used it recently:


Raw nachos




Nacho dip - basically, I wanted nachos but was out of fresh stuff to put on top, so I just dipped the flax crackers into the dip.




Cheesy Quinoa: sprouted quinoa, sprouted mung beans (just a little tail - not full-grown sprouts) and veggies, with some nacho sauce mixed in.