Vegan Cashew Cheese Sauce Overview
If you are into cheesy flavors, this recipe is for you! This Vegan Cashew Cheese Sauce is so creamy, it’s hard to believe it’s only made from simple plant-based ingredients. It only takes 5 simple ingredients to make this wholesome, low in calories, sodium, and fat recipe. Moreover, this cheesy cashew sauce doesn’t contain any antibiotics, hormones, and is absolutely cruelty-free.
Cashew nuts are well-known for their creamy texture. They probably make the best base for vegan dairy alternatives: cashew milk is one of the creamiest and tastiest (in my opinion), it’s easiest to make plant-based cheese from, and the sauce from this recipe is so deliciously creamy! And, of course, not to forget the nut itself that adds a flavorful crunch to many Asian veggie-based meals.
Besides the taste and texture, we can also benefit a lot from these nuts nutrition-wise. Cashews are a great source of monounsaturated fats, complete protein, many essential minerals (copper, magnesium, phosphorous, manganese, and zinc) that help improve metabolism, maintain weight, and fight inflammation.
The only downsides of cashews are that they may be expensive to purchase and are not the most eco-friendly product. In case you are looking for a more sustainable, budget-friendly option, try replacing cashews with sunflower seeds (check out the Sunflower Seed Cream Cheese Recipe).
This Cashew Cheese Sauce takes 5 minutes to make – just pop all the ingredients into a high-speed blender or a food processor and blend until smooth (or slightly chunky, if you like it this way). It will add a delicious new flavor to your favorite meals. Store the remainings of the sauce refrigerated for up to 3 days.
How to Serve Vegan Cashew Cheese Sauce
This Cashew Creamy Sauce is great as a dressing to your favorite salad, Buddha bowl, Alfredo pasta sauce, or even as a dip. It would perfectly go with roasted potatoes, or as a pizza sauce, too.
Vegan Cashew Cheese Sauce
- 1 cup cashew nuts
- 2 tbsp nutritional yeast
- 1/4 tsp salt
- 1-2 cloves of garlic
- juice of half a lemon
- 1/4 cup water or to desired consistency
- Soak cashew nuts for a couple of hours or overnight. For a quick fix, you can soak them in hot boiling water for 10 minutes.
- Drain the water from cashews and place the nuts into blender along with the rest of ingredients. Blend until smooth.
- Add more water to reach desired consistency
- Store in a jar refrigerated for up to 4 days.
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