Creamy Vegan Cashew Cheese Sauce
This rich, creamy, and utterly delicious sauce is a perfect dairy-free alternative that elevates any dish.
Ingredients
Main Ingredients
- 1 cup raw cashews (soaked in water for at least 4 hours) Soaking is essential for a creamy texture.
- 1/2 cup water (plus more for soaking) Use fresh water for blending.
- 3 tablespoons nutritional yeast Adds a cheesy flavor.
- 1 tablespoon lemon juice For acidity.
- 1 teaspoon garlic powder For a savory taste.
- 1 teaspoon onion powder Enhances flavor.
- 1/2 teaspoon salt (or to taste) Adjust seasoning according to preference.
- 1/4 teaspoon black pepper For mild spice.
- a pinch turmeric Optional, adds color.
Instructions
Preparation
- Soak the cashews in water for at least four hours, or ideally overnight, to soften them.
- Drain and rinse the cashews under cold water.
- In a high-speed blender, combine the soaked cashews, 1/2 cup fresh water, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper.
- Blend everything on high speed until the mixture is completely smooth and creamy, scraping down the sides occasionally.
- Taste the sauce and adjust the seasoning by adding more salt, nutritional yeast, or lemon juice according to preference.
- Transfer the creamy cashew cheese sauce to a serving bowl, and enjoy it warm or cold.
Notes
For substitutions, if nutritional yeast isn't available, replace it with vegan cheese that aligns with halal standards. For a nut-free version, blend silken tofu, but expect a different flavor. Store leftovers in an airtight container in the refrigerator for up to four days, and reheat gently.