This is a guest post by Kristen Suzanne, the voice behind the blog, Kristen’s Raw, and author of numerous raw food cookbooks. Kristen was a competitive natural bodybuilder in her early 20’s, followed by a long stint as a raw vegan chef. These days her diet is far less restrictive, but she still focuses on whole foods and enjoys recipes like hemp nacho sauce. I’ve updated this post and moved it to our recipe section so that you can find it more easily!
This Cheezy Hemp Nacho Sauce is so delicious and non-dairy! It’s perfect anytime, including at the next party you host or attend. Every time I make it, my husband licks the bowl. My step-dad wants to eat it like a soup because he loves it so much!
But don’t just take my word for it. This recipe has made the Internet rounds and the result is always the same. People LOVE it and they love sharing it with non-raw and non-vegan people.
Here are just a few serving suggestions from my own kitchen and from others who have enjoyed this cheezy hemp nacho sauce recipe:
- Use it for dipping fresh veggies (my favorite way) or corn chips
- It makes an awesome sauce on top of veggie burgers
- It is a delicious dressing on Mexican-inspired salads or tostadas
- Coat chopped kale leaves with this sauce and then dehydrate them for cheezy kale chips!
Special Diet Notes: Cheezy Hemp Nacho Sauce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.
- 1 cup shelled hemp seeds (also called hemp hearts)
- ⅓ cup water
- 1 red bell pepper, seeded and chopped
- 1 clove garlic
- 2½ tablespoons nutritional yeast flakes
- 2 tablespoons fresh lemon juice
- 1 tablespoon chili powder
- 2 teaspoons soy sauce or wheat-free tamari (for gluten-free; can sub coconut aminos for soy-free)
- ½ teaspoon Himalayan crystal salt or sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne
- ⅛ teaspoon ground turmeric
- Place all of the ingredients in your blender, and blend until smooth and creamy.
- Store leftovers in an airtight container in the refrigerator for up to five days.
8 Comments
Delicious! I added more spices than the recipe called for, but I tend to do that to most recipes. I also added a handful of grape tomatoes at the end of blending to add some chunky delicious goodness. Thank you for a wonderful recipe!
Never too much spice!
Could this be made without soy sauce or coconut amino?
It will affect the taste, but you can omit it and add more salt, to taste.
Has anyone tried freezing this??
I haven’t, but it should freeze well. Just reblend once defrosted if it separates.
Found this recipe via Google trying to make a hemp heart queso at home. It turned out perfectly and it’s definitely joining my comfort food recipes since it was amazing. Thanks for posting it.
Mine was a little on the watery side, but tastes amazing! I guess if it sits for a while it will thicken. Thank you for the delicious recipe!