No need to fear missing out on a delicious "cheese" sauce even though you're eating a plant-based diet. This Cashew Cheese Sauce is the next best thing. I know it might not taste exactly like cheese, but my hope is that with your changing taste buds, you'll actually grow to love it.
Check out my Chili Cheese Dip Recipe (pictured) here that uses this "cheese" sauce as the base for the recipe.
I know cheese can be addicting and it's one of the harder things to give up, but what's great is that you have a substitution. If you're interested in reading more, read this article on giving up cheese.
This and my other "cheese" sauce made out of cauliflower should do the trick for your cravings. And, if you don't eat cashews or nuts, you can substitute white cannellini beans in this recipe. I recently made a version that was half cashews, half beans and it was delicious.
You will need to soak your raw cashews for a few hours or overnight, especially if you don't have a high-speed blender. Using hot water tends to speed up the softening, too. Then, throw the rest of the ingredients into the blender.
I'd love to hear your feedback in the comments below for this Cashew Cheese Sauce recipe! If you have a photo, post it on Instagram, tag me using the hashtag in your caption, and I won't miss it!
| Prep Time | 15 minutes |
| Passive Time | 1 hour |
| Servings | cups |
- 1 cup raw cashews Substitution: 1 can cannelloni beans
- 1 cup unsweetened non-dairy milk
- ¼ cup nutritional yeast
- 1 whole roasted red or orange pepper, seeded and rough chopped
- 1 lemon, juiced
- 2 tsp prepared mustard
- 1/2 tsp salt or to taste
Ingredients
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- Soak the raw cashew at least 1 hour or longer up to 24 hours.
- Place the soaked, drained cashews, non-dairy milk, nutritional yeast, bell pepper, lemon juice, mustard, and salt in a blender and blend a few minutes until smooth.
Nutrition with Cashews
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