Plant-Based Deliciousness

Green Chile Cheesy Sauce

Green Chile Cheesy Sauce

Every vegan home cook needs a solid cheesy sauce that they can use for everything from nachos to burgers to pasta or even as a stand-alone dip.

This is that sauce.

We enjoyed it most recently over a Mexican Lasagna (recipe coming soon). Best part is that this deliciously cheesy sauce can easily be customized to suit personal taste and heat preference.


Green Chile Cheesy Sauce |

Green Chile Cheesy Sauce


  • 1 cup cashews
  • 1 - 12-oz. pkg. silken tofu
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. ground turmeric
  • 1/2 tsp. brown rice miso
  • 1/2 tsp. paprika
  • 1/8 tsp. chipotle chili powder
  • 1 tsp. salt
  • 2 tsp. olive oil
  • 2 T nutritional yeast
  • 3 T water
  • 1 - 4-oz. can chopped green chiles, undrained
  • 1 jalapeno, sliced
  • 1-2 T pickled jalapeno juice (optional)


  1. Soak cashews overnight to soften or take a shortcut and boil for about 10 minutes. Drain well.
  2. Add all ingredients to a blender and blend until smooth. Add pickled jalapeño juice to thin sauce, if needed.
  3. Adjust seasoning to taste. For a little extra kick, throw in another jalapeño.
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