Cashew Cheese Sauce

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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!

Ingredients

• 1.5 cups cashews
• 1/2 cup cooked cannelini beans
• 1/2 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)

Preparation

Step 1

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.