Cashew Cheese Sauce
Cashew cheese is a delicious and decadent substitute for those who avoid dairy. Omnivore, kid and husband approved!
Ingredients
- 1 1/2 cups raw cashews soaked in water for 2 hours, unless you have a high speed blender
- 1/4 cup nutritional yeast
- 1/2 teaspoon mustard dijon, spicy brown or yellow
- 1 1/2 teaspoons coarse salt (adjust to your preference)
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder (or 1 small clove, 1/2 regular clove fresh garlic)
- 1/4 teaspoon turmeric optional, for color
- 2 Tablespoons lemon juice
- 3/4 cup water + more for desired texture
Instructions
Cashew Cheese Sauce
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Soak the cashews in warm water for an hour (Optional, but highly recommended if you do not have a high speed blender. If you have a Vitamix or BlendTech, you can skip this step.)
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Blend the ingredients together in a high speed blender, until smooth and creamy.
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If you desire thinner consistency, slowly add a tablespoon or so of water, until desired consistency is reached.
To make vegan macaroni and cheese
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Cook your favorite shape of pasta according to package instructions.
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Just prior to draining the cooked pasta, reserve some of the starchy cooking water. I usually reserve a bit more than what is needed - around a cup.
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Add the cheese sauce, cooked pasta and about 1/3 to 1/2 cup of the starchy cooking water to the pot and stir to combine.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Nutritional information is for the cashew cheese sauce only, and is for 1/8 of the total recipe.