This recipe for a raw, dairy-free, vegan spicy nacho “cheese” sauce is great tossed with zucchini noodles to make raw vegan “mac and cheese” and I’ve also been using it lately to make spicy nacho cheese chips in my food dehydrator.
I use 90,000 hu (“heat units”) cayenne pepper which makes this just spicy enough for me but probably too spicy for most people, so if you want to cool it down just use less cayenne or use a lower heat unit cayenne. (Most cayenne pepper found in stores is 30,000 hu. You can find 90,000 hu cayenne in ethnic or health food stores.)
2 c. red bell pepper
1/4 cup sunflower seeds
3 T. nutritional yeast
1 tsp. salt
1 tsp. cumin
1/2 tsp. cayenne pepper
1 tsp garlic powder or 2 cloves garlic
1 tsp onion powder
Process all ingredients in a food processor. Use immediately or place in the fridge for a couple hours if you want it to thicken and set a bit.