Cashew Cheese Sauce is a creamy, dairy-free alternative that offers all the richness and flavor of traditional cheese sauce but made with cashews. Perfect for vegans or anyone looking for a healthier cheese substitute, this sauce is incredibly versatile—use it as a dip, drizzle it over veggies, or toss it with pasta for a creamy, cheesy delight. The soaked cashews blend into a silky-smooth texture, while nutritional yeast, lemon juice, and seasonings provide a tangy, cheesy flavor. It’s a delicious and nutritious way to enjoy a comforting “cheese” sauce without the dairy.
Ingredients
- 1 cup raw cashews (soaked for 2-4 hours or overnight)
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 cup water (plus more as needed for desired consistency)
- 1 tsp Dijon mustard (optional for tang)
Instructions
- Soak the cashews: Soak the raw cashews in water for at least 2-4 hours or overnight. Drain and rinse them before using.
- Blend the sauce: In a high-speed blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and 1/2 cup water. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
- Adjust seasoning: Taste the sauce and adjust the seasoning as needed, adding more lemon juice for tang or salt for flavor. If you like a slightly tangier taste, add 1 tsp of Dijon mustard.
- Serve: Use the cashew cheese sauce immediately as a dip, drizzle it over roasted vegetables, or toss it with pasta. You can also store it in an airtight container in the refrigerator for up to 5 days.
This Cashew Cheese Sauce is a smooth, savory, and versatile alternative to traditional cheese sauces, offering a plant-based option that’s packed with flavor and nutrition!
