Vegan Cashew Cheese Sauce

Alex and I have been experimenting with vegan “cheese” lately. We haven’t fully eliminated dairy, but are trying to consume less. I didn’t have much interest in replacing cheese until we had vegan “cheese” on a delicious kale salad at Ezra’s in Indianapolis. Alex loved it and wanted to try to make it at home.

This cashew “cheese” sauce is so easy to make and can be used in many different ways. To enhance the flavor, you can experiment with adding various spices depending on the meal. The nutritional yeast is a must as it gives this sauce the cheese-like flavor. If you aren’t familiar with nutritional yeast, you can learn more with a quick Google search or by reading this article on The Vegetarian Resource Group website.

One of our favorite quick dinners using this cashew-based sauce is vegan macaroni & cheese with broccoli. Let me know if you come up with any creative ways to use this cashew sauce.

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Vegan Cashew Cheese Sauce

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Prep Time: 10 minutes

This quick and easy cashew-based sauce is vegan and is a great cheese sauce replacement, especially when served with macaroni (or any other pasta).

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Ingredients

• 1 cup raw cashews
• 1 tablespoon nutritional yeast
• 1 clove garlic (or 1/2 teaspoon garlic powder)
• 1/2 teaspoon salt
• 1/2 cup water

Instructions

1

Combine all ingredients in food processor or blender and blend until smooth.

Notes

• Store in the refrigerator for up to 7 days or freeze.