Burrito Sauce or Chip Dipping Sauce

So, I modified this from a Happy Herbivore recipe where it’s advertised as a nacho cheese sauce, but I don’t like calling things “cheese” when they are really not.  You shouldn’t have cheese expectations when you eat this – but it will add a nice flavor for burritos or on chips.  Had it on the table last night for our burrito dinner with 3 omnivores and all three of them used it on their burrito!


  • 1/4 cup raw cashews
  • 2 Tbsp nutritional yeast
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 2/3 cup unsweetened original almond milk or other unsweetened original non-dairy milk of your choice
  • 2 tsp miso paste, optional
  • 1/2 tsp lemon juice
  • 2 tsp cornstarch
  • 1/4 cup roasted red pepper (see *Chef’s Note*)
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • Optional: cayenne pepper to taste

Combine all ingredients in a food processor or blender and puree completely.  Then heat, uncovered, in a small saucepan until warm and thickened.

*Chef’s Note* The roasted red pepper can be the most time consuming part.  To save a LOT of time you can use pre-made stuff. (I assume they make that, but I honestly never have bought or seen it!  Oooh, they do!  Check out this link.)  OR you can roast your own and roast more than you need and freeze in 1/4 or 1/8 cup portions for later use.



One thought on “Burrito Sauce or Chip Dipping Sauce

  1. Pingback: Bean and “Cheese” Quesadillas | Plant Based for Health

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