Vegan Cheese Sauce
If you miss creamy, cheesy, velvety sauces but want to keep it plant-based, this super-delicious, extremely versatile vegan cheese sauce is a dream come true.
Servings: 8
Calories: 122kcal
Ingredients
- 1 cup raw cashews
- ¾ cup vegetable broth
- ½ cup nutritional yeast
- 2 cloves garlic roughly chopped
- 1 teaspoon white miso
- 1 teaspoon yellow mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon turmeric powder
- ¼ teaspoon paprika
Instructions
- Place the cashews into a 2-cup glass measuring cup or a small mixing bowl. Cover by an inch or two with water. You can use room-temperature or hot water.
- Let cashews soak for at least two hours. Then drain and rinse them, shaking off any excess water.
- Place all ingredients in a high-speed blender. Starting on low speed and increasing to high, blend until perfectly smooth, creamy, and warm, about two minutes.
- Pour into a serving bowl or use in your favorite recipe.
Notes
- Be sure to buy raw cashews (not roasted ones) and don't skip soaking them. That's the key to creaminess.
- My favorite boxed vegetable broth by far is Imagine No Chicken lower-sodium broth. It has a great flavor profile and none of the rust-colored nonsense that plagues many other brands.
- Use a high-speed blender if you have one. It creates perfect smoothness and heats up the cheese sauce just the right amount. If you don't have a high-speed blender, you can use a regular one. Just be sure to soak the cashews until they're very soft, and to keep processing until the sauce is perfectly smooth.
- This recipe is 100% make-ahead friendly. Make it up to a week in advance and keep in a tightly sealed container in the fridge. Store any leftovers the same way.
Nutrition
Serving: 1 | Calories: 122kcal | Carbohydrates: 9g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 236mg | Fiber: 3g | Sugar: 1g