Chipotle Cashew Cheese

Ooey, gooey, melty cheese perfect for nachos, quesadillas or queso dip

Course dinner, lunch
Cuisine Mexican
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 2 cups


  • 1.5 cups cashews soaked in water for at least 2 hours and drained
  • 1/2 cup water
  • 1/4 cup coconut oil
  • 3 tbsp canned chipotles in adobo sauce
  • 2 tbsp miso paste
  • 1 half lemon, juiced
  • 2 tbsp nutritional yeast
  • 2 tsp onion powder
  • 1 tsp turmeric, ground
  • 1 tsp salt


  1.  Combine all the ingredients in a blender (I use a Vitamix)

  2. Process until everything is silky smooth, this can take up to 5 minutes depending on the strength of your blender

  3. Once everything is smooth, scrape cheese out into a jar with fitted top and let set in the fridge for at least 3 hours