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–+ servings
vegan cashew cheese sauce in jug with mac and cheese on pink plate

vegan cashew cheese sauce

A plant-based staple for any dish you want to cheese up a little bit – macaroni and cheese, nachos, roasted cauliflower or even salad - hey, I am not here to judge; put it on everything!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Sauce
Cuisine American
Servings 8 servings
Calories 138 kcal

Equipment

  • high-speed blender or food processor

Ingredients
 
 

  • 150 grams cashews raw
  • 12 grams nutritional yeast
  • 4 grams garlic minced
  • 15 grams lemon juice
  • 1 tsp mustard
  • ½ tsp paprika
  • 237 ml non-dairy milk
  • Salt and pepper to taste

Optional Additions:

  • 1 tsps taco seasoning or chipotle past for mexican version
  • 130 grams sweet potatoes boiled and mashed (add ¼ cup additional water with this as well)

Instructions
 

  • Soak raw cashews in boiling water for 15-20 minutes.
  • Add all ingredients to a high-speed blender.
  • Blend until very smooth and creamy.
  • To serve, pour over whatever you want to cheese up! I like a thicker sauce for nachos or burrito bowls (recipe here) and slightly thinner for mac and cheese to coat every little noodle.

Nutrition

Calories: 138kcalCarbohydrates: 11gProtein: 5gFat: 9gSaturated Fat: 2gSodium: 34mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 2431IUVitamin C: 4mgCalcium: 53mgIron: 2mg
Keyword cashews, nutritional yeast, vegan cheese
Tried this recipe?Mention @plantbased_petite or tag #plantbasedpetite!