Cashew Cheese Sauce
Delicious vegan “cheese” sauce comes together quickly in your blender. Great for using with potatoes, nachos or any vegetable.
Servings Prep Time
8 servings 15 minutes
Passive Time
1 hour
Servings Prep Time
8 servings 15 minutes
Passive Time
1 hour
Chili-Cheese-Dip
Cashew Cheese Sauce
Delicious vegan “cheese” sauce comes together quickly in your blender. Great for using with potatoes, nachos or any vegetable.
Servings Prep Time
8 servings 15 minutes
Passive Time
1 hour
Servings Prep Time
8 servings 15 minutes
Passive Time
1 hour
Chili-Cheese-Dip
Ingredients
  • 1 cup raw cashews Substitution: 1 can cannelloni beans
  • 1 cup unsweetened non-dairy milk Westsoy or Trader Joe’s
  • ¼ cup nutritional yeast
  • 1 whole roasted red or orange pepper, seeded and rough chopped
  • 1 lemon, juiced
  • 2 tsp yellow mustard
  • 1/2 tsp sea salt or to taste
Instructions
  1. Soak the raw cashew at least 1 hour or longer up to 24 hours.
  2. 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.

This recipe was printed from plantbasedcooking.com