Raw and Dairy‐Free Nacho Cheese


  • 2 cups macadamia nuts
  • 4 tbsp fresh lemon juice
  • 1 tbsp naturally brewed soy sauce
  • 1 tbsp turmeric
  • 1 tsp cayenne pepper
  • 1 cup water (or as needed)


      Use a food processor or strong blender to process macadamia nuts, lemon juice, soy sauce, turmeric, and cayenne.
      Slowly drizzle water into food processor or blender while processing until desired consistency is reached.  
      This delightful dairy‐free nacho cheese is perfect for drizzling on vegetables like broccoli, cauliflower, and asparagus.  
      This will keep in the refrigerator in an air‐tight container for up to three days.

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