Hot Nacho Cheese

  • 180g cashews (roasted and salted)
  • 400ml water
  • juice of one lemon juice (50ml)
  • 1 yellow bell pepper (250g)
  • 1 tablespoon oil
  • 1/2 to 1 chili pepper (depends on how hot you like it)
  • 1 garlic clove
  • 1 level teaspoon Harissa
  • 1/2 teaspoon salt
  • 1/4 teaspoon bell pepper powder
  • 1-2 tablespoons natural yeast flakes (depends on taste)


If you like it quite spicy use one chili pepper instead of 1/2.

My vegan Hot Nacho Cheese fits perfectly to vegetable stick, nacho chips, tacos and tortillas.


Step 1Soak cashews for about 3 hours or over night in water. Keep 200ml of the water.
Step 2Cut pepper bell into slices, transfer to a casserole dish, drizzle with oil and grill in
the hot oven for about 20 minutes. (the pepper bell should be soft and have the 
typical grill color)
Step 3Add cashews, water, pepper bell and the remaining ingredients (except the natural yeast
flakes) to the mixer and mix, until the cheese is smooth and creamy.
Step 4Now add the cream to a small pan and cook on medium heat for about 10 minutes.
Caution!!! Stir constantly, otherwise the cheese cream will burn.
Step 5Put the Hot Nacho Cheese into a bowl, let cool and add the natural yeast flakes.
Store in the fridge.

You can refrigerate it for up to 1 week.