Pepperjack Cheese Sauce {Dairy Free}

This may have been the best thing I’ve ever made…and it couldn’t be more simple! Besides some spices, it has ONLY THREE INGREDIENTS! I’m obsessed with simple flavorful recipes and this is definitely that kind of recipe!! It has just the right amount of kick without being overpowering and is oh-so-rich and creamy – without having a bit of dairy or dairy replacement!

I’m always looking for new ways to give us our cheese fix…since we don’t eat dairy – or much of it, anyways. (My husband is lactose intolerate. You can read more in my “About Me” section of the blog!) This cheese sauce completely HITS THE SPOT!

This sauce is a clean, healthy option to swap your cheese out for, and extra nutritious if you make it with some good bone broth! There isn’t anything in here that I feel guilty about consuming! Just make sure that your cashews are raw and not roasted! If roasted is all you can find, it will still work. It will just have some added oils from the roasting process. Check the ingredients! Sometimes, raw is hard to find!

I’ve made this two nights in a row now, guys. I just can’t get enough. I already have a soup recipe in the works that uses this as well! I meant it when I said I was obsessed!

I made a southwestern-inspired hamburger helper with this and it was AMAZING! I simply mixed the sauce with a pound of ground beef and 8 oz of pasta! EASY! This sauce is delicious as a dip for tortilla chips or drizzled on top of a burger or potatoes too! I’m pretty sure I could on and on about ways to eat this! 😉 Instead, let’s just get to this recipe!

Print Recipe

Pepperjack Cheese Sauce {Dairy Free}

Cook Time

5 minutes

Servings

cups

Ingredients

• 1 1/2 cup Cashews unsalted, raw
• 1 cup Broth chicken or veg. works best
• 2-3 Jalapeños
• 1 tsp Onion powder
• 1/2-1 tsp Pink salt
• 1/4 tsp Smoked Paprika
• 1/4 tsp Black pepper
• 1/8 tsp Chipotle powder

Cook Time 5 minutes Servings cups Ingredients 1 1/2 cup Cashews unsalted, raw 1 cup Broth chicken or veg. works best 2-3 Jalapeños 1 tsp Onion powder 1/2-1 tsp Pink salt 1/4 tsp Smoked Paprika 1/4 tsp Black pepper 1/8 tsp Chipotle powder

Instructions

1. For this recipe, I use a high-powered blender. You can use an immersion blender or whatever blender you have! However, if yours is lacking in the power department, soak the cashews in water for 3-4 hours or overnight. It will make getting the sauce creamy, much easier!
2. Cut the stem off of each jalapeño, remove the seeds, and slice each one in half - the long ways. ( if you're one of those, keep the seeds and add them for extra heat!) I usually use 3 large jalapeños for this. Feel free to start with two if you're worried about the heat. You can always add more!
3. Lay each jalapeño half face down on a baking sheet and broil on high for about 5 minutes or until most of the skin has blistered. You can do this over a gas stove too. Just lay them directly on the rack above the flame! I just find that broiling is easier.

   
4. To your blender, add your cashews, broth, seasonings, and roasted jalapeños. Plus some seeds if you want extra heat! Start with 1/2 tsp of salt - you can always add more later! I usually go with 1 tsp, but some don't like things very salty!
5. Blender on high until completely smooth. This takes about about 1-3 minutes, depending on your blender.
6. The consistency you're left with is thick and luscious - perfect for dipping If you'd like a drizzle consistency, add 1/2 cup more of broth. To use this as a pasta sauce, add 1 cup more of broth. Salt/pepper may need to be adjusted as well.