This Mexican Cheese Spread is packed with flavor and is great to have on hand for almost anything. It makes a great topping for baked or sweet potatoes; use on bread in place of butter. Once made, I like to put this in a clear squirt bottle (less than a dollar at Wal-Mart) and keep refrigerated for a little touch-of-taste. This is also handy for using on a personal pizza when you want a hint of cheese, but not coated. Remember this is still made with cashews; all nuts have a high concentration of fat and calories.

Mexican Cheese Spread


  • 1 cup raw cashews
  • 1 cup salsa (more if needed)
  • ½ cup nutritional yeast
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp Mrs. Dash garlic & herb seasoning
  • ¾ tsp cumin
  • ¼ tsp chili powder


Soak cashews overnight in water. Drain before preparing spread.

In a highspeed blender jar, add salsa, nutritional yeast, seasonings and cashews. Blend on high until spread is smooth. Add additional salsa until the desired consistency is reached. Keeps for 1 week.