California Burrito Nut Cheese is a creamy, tangy, and versatile vegan cheese sauce that captures the flavors of a classic California burrito—think rich, savory, and slightly smoky—without any dairy. Made from cashews, nutritional yeast, and a blend of spices, this nut cheese melts beautifully and adds a luscious, protein-packed element to burritos, tacos, and more. It’s a simple, no-cook sauce that comes together in minutes with a high-speed blender, making it a reliable staple for plant-based cooking.
Ingredients
- 1 cup (140 g) raw cashews
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1/4 cup (60 ml) water, plus more as needed
- 3 tablespoons (24 g) nutritional yeast
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 g) smoked paprika
- 1 teaspoon (2 g) ground cumin
- 1/2 teaspoon (1 g) garlic powder
- 1/2 teaspoon (1 g) onion powder
- 1/2 teaspoon (2 g) salt, or to taste
- 1/4 teaspoon (0.5 g) black pepper
- Optional: 1 small jalapeño, seeded and chopped (about 2 tablespoons/30 g)
Instructions
- If your cashews are not raw or are not soft, soak them in hot water for 15 minutes, then drain. For raw cashews, you can skip soaking if you have a high-speed blender; otherwise, soak for 2 hours in cool water or 15 minutes in hot water for a smoother texture.
- Add the cashews, lime juice, water, nutritional yeast, olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper to a blender. If using jalapeño, add it now.
- Blend on high for 1–2 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy. If it’s too thick, add water 1 tablespoon (15 ml) at a time and blend again until you reach a pourable consistency.
- Taste and adjust seasoning—add more salt for saltiness, more lime for tang, or more smoked paprika for a deeper smoky flavor.
- Use immediately as a sauce or spread. If you prefer a thicker, spreadable cheese, refrigerate for 30 minutes to let it set slightly.
Tips
- Soaking is key: For the smoothest texture, soak cashews in hot water for 15 minutes before blending. This softens them and reduces blending time. If you have a high-speed blender, you can skip soaking, but the sauce will be slightly grainier.
- Adjust consistency: This recipe makes a pourable sauce. For a thicker, queso-like dip, reduce water to 2 tablespoons (30 ml). For a thinner sauce, add more water a little at a time.
- Substitute nuts: If you have a nut allergy, use raw sunflower seeds or shelled hemp seeds. Soak sunflower seeds for 2 hours to soften, and note that the flavor will be more earthy and less neutral than cashews.
- Don’t over-blend: Over-blending can make the sauce warm and slightly bitter due to the heat from the blender. Blend just until smooth, and if the blender gets hot, pause and let it cool for a minute.
Serving Suggestions
This nut cheese is perfect for drizzling over burrito bowls, tacos, or nachos. It also works as a creamy spread for wraps or as a dip for roasted vegetables. For a classic California burrito, use it as a replacement for sour cream or cheese, spooning it generously over the filling before rolling.
Variations
- Spicy Chipotle: Add 1–2 chipotle peppers in adobo sauce (about 1 tablespoon/15 g) and reduce the smoked paprika to 1/2 teaspoon. This adds a smoky, spicy kick.
- Herby Cilantro-Lime: Add 1/2 cup (20 g) fresh cilantro leaves and 1 extra tablespoon (15 ml) lime juice. Blend until the cilantro is finely chopped for a fresh, vibrant sauce.
- Queso-Style: Stir in 1/4 cup (40 g) finely chopped tomatoes and 2 tablespoons (30 g) diced green chiles after blending. This makes a chunkier, more traditional queso-like sauce.
- Lower-Fat: Replace half the cashews with 1/2 cup (120 g) cooked white beans (like cannellini) to reduce fat while keeping creaminess. Blend with the rest of the ingredients; the texture will be slightly less rich.
Storage and Reheating
Store the nut cheese in an airtight container in the refrigerator for up to 5 days. It will thicken as it chills; stir in a little water or lime juice before using to restore the desired consistency. To reheat, warm gently in a saucepan over low heat, stirring frequently, or microwave in 15-second intervals, stirring in between. Avoid boiling, as it can cause the sauce to separate. You can also freeze the sauce in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator and stir well before reheating.
Frequently Asked Questions
Can I use roasted cashews instead of raw? Yes, but the flavor will be more pronounced and slightly nuttier. Roasted cashews also tend to be drier, so you may need a bit more water to achieve the same consistency.
How can I make this nut cheese without a high-speed blender? Soak the cashews in hot water for at least 30 minutes, or even overnight in the refrigerator, to soften them thoroughly. Then blend for 3–4 minutes in a regular blender, stopping to scrape down the sides frequently. The sauce may not be as silky, but it will still be smooth enough for most uses.
Is this nut cheese gluten-free? Yes, all the ingredients are naturally gluten-free. Just check that your nutritional yeast is certified gluten-free if you have celiac disease, as some brands may be processed in facilities that handle wheat.
Can I make it ahead of time? Absolutely. This sauce keeps well in the refrigerator for up to 5 days, making it a great make-ahead component for meal prep. Just give it a good stir before using, and add a splash of water if needed.
What can I use instead of nutritional yeast? If you don’t have nutritional yeast, you can substitute 1 tablespoon (15 g) of white miso paste for a savory, umami flavor, but note that it will add a slightly fermented taste. Alternatively, use 1/2 teaspoon of onion powder and 1/2 teaspoon of garlic powder extra, though the cheesy flavor will be less pronounced.
Can I use this as a replacement for cheese in a baked dish? Yes, but it’s best used as a sauce or topping rather than a melting cheese. For baked dishes like enchiladas, pour it over the top and bake at 375°F (190°C) for 10–15 minutes until hot and bubbly, but it won’t brown like dairy cheese.
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