Jalapeño Cashew Cream

A lot of people miss cheese when they transition to a more plant-based diet. They miss the creaminess, and that rich, savory flavor that cheese can deliver.

This Jalapeño Cashew Cream delivers the luxuriously creamy quality of a cheese sauce, along with a spicy kick — all while being dairy free.

This recipe also packs a nutritional punch:

Cilantro — a powerful detoxifying herb.

Cashews — a rich source of heart-protective monounsaturated fats, as well as copper (antioxidant power) and magnesium (strong bones).

Jalapeño — Chile peppers contain capsaicin, which is an anti-inflammatory compound that can support healthy heart function, boost the immune system, and lower risk of type 2 diabetes.

Nutritional yeast — Plant based source of B-complex vitamins.

The next time you’re craving something cheesy, blend up a batch of this flavorful sauce to drizzle over burritos, bowls, and nachos… or a taco salad.


  • jalapeno cashew cream

Makes about a cup.


  • 1 cup of raw cashews, soaked in water for about 4 hours. Or, you can pour boiling water over them and quick-soak for an hour.
  • 1 large jalapeño (or 2 small) — cored, seeded and chopped
  • 1/4 cup cilantro (stems and leaves)
  • half a lime, juiced
  • 1/2 teaspoon garlic powder
  • 2 tablespoons nutritional yeast
  • 1 tablespoon miso paste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • sea salt and pepper to taste


  • Step 1

    Drain the cashews and put them into the blender.

  • Step 2

    Add just enough filtered water to cover the cashews. Keep some additional water on hand for the blending process.

  • Step 3

    Add the rest of the ingredients.

  • Step 4

    Blend for about two minutes, or until the mixture is smooth. Add water a tablespoon a time, if needed, to reach desired consistency.

  • Step 5

    If using a high speed blender, you can keep running the blender until the mixture is warm enough for serving. Or, you can transfer the mixture to a small pot and heat gently over low heat.

  • Step 6

    Serve drizzled over burritos, bowls, nachos — or use it cold or at room temperature as a salad dressing. You can also use this as a spread for rice cakes, sandwiches, or wraps.



This Jalapeño Cashew Cream is amazing drizzled over my Spicy Black Beans.

Click here to get the recipe, along with 2 more of my favorite bean recipes.