Cashew Cheese Sauce

From Joy Bauer. Vegans rejoice! If you're looking for a "cheese" sauce that's sure to please even the pickiest eater, look no further. I use cashews and cannelini beans for a creamy texture, and nutritional yeast, lemon juice, apple cider vinegar and dried rosemary for a cheesy flavor without the dairy. Serve as a delicious dip or drizzle over a baked potato, whole grain pasta or cooked broccoli—yum!

Cashew Cheese Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1.5

    cups cashews

  • ½

    cup cooked cannelini beans

  • ½

    cup nutritional yeast

  • 1

    tablespoon lemon juice

  • 1

    tablespoon apple cider vinegar

  • 1

    teaspoon kosher salt

  • 1

    teaspoon dried rosemary

  • 1

    cup water (more or less depending on desired consistency)

Directions

Soak cashews in water for 2 to 4 hours. Drain. Add cashews, beans, yeast, lemon juice, vinegar, salt, rosemary and 1/2 cup water to a high-powered blender and puree until smooth. Slowly add more water until desired consistency is reached. Less water yields a thicker consistency; more water gives you a thinner sauce.


Nutrition

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