Ingredients

• 1 cup raw unsalted cashews (soaked in water for at least two hours)
• ¼ cup broth
• ½ white onion
• ½ bell pepper, diced (any color)
• (Optional: 1 jalapeño or serrano pepper)
• ½ can diced tomatoes
• 1 small can of green chilies
• 1 clove garlic
• 2 Tbsp nutritional yeast
• 1 Tbsp white miso paste
• 1 tsp cumin
• 1 tsp salt
• 1 tsp fresh lemon juice

Instructions

• Dice and sauté the onion, jalapeño and red bell pepper with a little olive oil until the edges brown.
• Blend the cashews, water, broth and miso paste in a high-powered blender until smooth.
• Add the onion, jalapeño, bell pepper mixture along with the garlic, cumin, nutritional yeast, paprika, cumin, and salt.
• Transfer the cashew nacho cheese into a small saucepan and add the chopped tomato and drained green chilies.
• Simmer over low heat for about 10 minutes, stirring frequently so it does not burn.
• Stir in lemon juice before serving. Add more salt if needed.