Cheesy Cashew Sauce has been a staple in our house lately. It is a must when we are dairy-free and craving something creamy! Alex loves it and eats it by the spoonful. I’ve always love mac & cheese, creamy casseroles, and adding sour cream to dishes. So really this is perfect for us because it brings all of those things together and is much healthier!
Cashew Cheese sauce is a staple for anyone who is vegan or dairy-free. It’s really easy to mix a batch and keep it in your fridge just as you would keep cheese or sour cream on hand. It is perfect for nachos, enchiladas, chili, warmed chip dip, as a mac & cheese sauce, or anything else you want to give a little cheesy flavor!
What you need for Cheesy Cashew Sauce
- Raw Cashews
- Lemon Juice
- Nutritional yeast
- Salt
- Pepper
- Garlic Powder
- Turmeric
- Non-dairy milk
Here is my favorite chili recipe to use your Cheesy Cashew Sauce on.
Cheesy Cashew Sauce
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Ingredients
- 1 cup raw cashews
- 1/2 cup + 3 T. non-dairy milk
- 3 T. nutritional yeast
- 2 t. lemon juice
- 1/2 t. salt
- 1/2 t. garlic powder
- 1/4 t. turmeric
- dash or black pepper (optional)
Instructions
- Soak the cashews in water overnight or use a quick soak method.
- Quick Soak: Boil cashews in water for 15 minutes.
- Strain the cashews.
- Add all ingredients to a blender.
- Blend until the texture is creamy. If the consistency is too thick add 1-2 more tablespoons of milk.
