Vegan Cashew Cheese Sauce
You won't believe that there’s no dairy in this rich and creamy vegan cashew cheese sauce! The cheesy flavor comes from a blend of nutritional yeast, lemon juice, and miso.This recipe makes about 2 cups of vegan cheese sauce. A serving is about two tablespoons.
Ingredients
- 1 cup raw cashews soaked for two hours and drained
- 1 medium tomato coarsely chopped
- ⅓ cup water
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon raw sesame seeds
- 1 teaspoon onion powder
- 1 teaspoon mellow white miso
- 1 clove garlic
- ½ teaspoon sea salt
Instructions
- Mix all of the ingredients together in a food processor or blender until smooth and creamy, scraping down the sides as needed. If you’re using a blender, start slow and then build up to a high speed, otherwise the ingredients might get stuck. If the mixture seems too thick, add a little more water, a teaspoon at a time.
Notes
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For Herbed Cheese, add ¼ cup fresh chopped herbs, such as dill, cilantro, or parsley.
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For Spicy Cheese, add 1 chopped jalapeno.
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For Nacho Cheese, add 1 chopped jalapeno and 1 teaspoon chipotle powder.