I've been putting this Vegan Roasted Red Pepper Cheese Sauce on everything. I'm absolutely obsessed. It's creamy, smoky, and the perfect dipping sauce for just about anything. I created this cheese sauce because I really wanted a healthy sauce to put on veggie burgers but now you can find me putting this on tacos, enchiladas, nachos, using it as a dip for chips and veggies, served on top of a burrito bowl, or maybe even a chili mac and cheese. The options are endless!
1Fresh Jalapeño or 2-3 tablespoons Pickled Jalapeño
1Large Roasted Red Pepperfrom jar
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Boil cashews for 15-20 minutes to soften.
Mince the onion, jalapeños, and garlic. Skip cooking the jalapeños if using pickled.
Heat a small pan on medium-high heat and add roughly 1 teaspoon of oil. Add the onions and jalapeños to the pan and cook for 5-7 minutes until soft and starting to brown. Then, add in the garlic and cook for another 1-2 more minutes.
Add the boiled cashews and onion mixture to a blender along with the roasted red pepper, nutritional yeast, lemon juice, salt, smoked paprika, onion powder, black pepper and water. If using pickled jalapeños, add them in the blender as well. I used about 2-3 tablespoons but add to your preference.
Blend until smooth and creamy. Touch the sauce and rub between two fingers. If the sauce has texture, keep blending.
Add cheese sauce to a pan on low heat to warm up or serve chilled. Delicious both ways!
Store leftover sauce in an airtight container and keep in the fridge. Reheat on the stove.
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