Classic Vegan Cashew Cheese Sauce
Super cheesy vegan cashew cheese sauce. This smooth and creamy sauce is wonderfully satisfying and simply delicious drizzled over almost anything!
Servings: 4
Calories: 217kcal
Ingredients
- 1 cup Raw Cashews (150g)
- 2 Tablespoons Nutritional Yeast
- 1 Clove Garlic crushed
- 1 Tablespoon Lemon Juice freshly squeezed
- ¼ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
- 5 Tablespoons Water
Instructions
- Add the cashew nuts, nutritional yeast, crushed garlic, lemon juice, sea salt, black pepper and water to the blender jug. Blend until very smooth and creamy.
- For a thicker cheese, use less water. For a thinner salad dressing consistency, use a little more water.
- Serve drizzled over baked potatoes, vegetables, pizzas or pastas.
Video
Notes
- If you have a strong blender then there is no need to soak the cashews first. If you know that your blender will struggle though then you can soak them in hot water for 15 minutes before blending. Place the cashews into a bowl, pour over boiling hot water from the kettle and leave to soak for 15 minutes. Drain and rinse and then continue with the recipe.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days.
Nutrition
Serving: 1Serve | Calories: 217kcal | Carbohydrates: 12.6g | Protein: 7.8g | Fat: 16.5g | Saturated Fat: 2.9g | Sodium: 45mg | Fiber: 1.6g | Sugar: 2.3g