Vegan Recipe | Cashew Cheese Sauce

Cashew Cheese Sauce

150 g raw cashew nuts soaked overnight in water
30 g nutritional yeast flakes if using powder, you can use slightly less*
1 tbsp white miso (Optional)**
1 tsp garlic powder or fresh minced garlic
1 tsp onion powder or fresh minced onion
1/2 tsp mustard powder
1/8 tsp ground nutmeg
Salt and pepper to taste
240 ml dairy-free milk (unsweetened)

  1. Drain the cashews and discard the water they were soaked in.
  2. Add to a high-powered blender along with the rest of the ingredients and blend until smooth. Add more almond milk, if needed to create the desired consistency. I like it when it's thick but runs off the spoon.
  3. Use straight away or add to a container and store in the fridge for up to 3 days.
  4. etc
  5. etc

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