Vegan Nacho “Cheese” Dip



  • ¾ cup all-natural cashew butter
  • 1 Tbsp. fresh lime juice (juice of ½ medium lime)
  • 3 slices pickled jalapeño
  • 1 tsp. jalapeño brine (from pickled jalapeño jar)
  • ½ tsp. sea salt (or Himalayan salt)
  • 1 tsp. palm sugar or coconut sugar
  • 1 Tbsp. FIXATE Taco Seasoning (see separate recipe for FIXATE Taco Seasoning)
  • ¾ cup cool water


1. Place cashew butter, lime juice, jalapeño, jalapeño brine, salt, sugar, and taco seasoning in food processor (or blender).

2. Process continuously while slowly adding water until a smooth, creamy sauce has formed.

Note:  This sauce is also great on veggie tacos and veggie burgers. It stores covered, in the refrigerator for up to 5 days. When ready to use, simply warm gently in the microwave, stirring every 10 seconds, until desired temperature is reached. Don’t be afraid to add a teaspoon or two of water if sauce has thickened

FIXATE Taco Seasoning


  • 3 Tbsp. chili powder
  • 1 Tbsp. + 1½ tsp. ground cumin
  • 2½ tsp. garlic powder
  • 2½ tsp. onion powder
  • 2½ tsp. ground sweet smoked paprika
  • 2½ tsp. ground coriander
  • 2 tsp. ground black pepper


1. Combine chili powder, cumin, garlic powder, onion powder, paprika, coriander, and pepper in a small bowl; mix well.

2. Store taco seasoning in an airtight container.

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