Cashew “Cheese” Sauce Recipe
Cashew “Cheese” Sauce
Makes 1 quart
Creamy, delicious, and completely plant-based, drizzle this cheesy sauce over potatoes, pasta, veggies, and tortilla chips.
Ingredients:
- 2 cups raw cashews
- 1 cup unsweetened plain oat milk
- 2 cloves garlic, minced
- 2 tablespoons white miso
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Directions:
- In a large saucepan, combine 4 cups water and cashews. Bring to boil over high heat. Remove from heat and let soak 30 to 60 minutes until cashews are hydrated and soft.
- Drain cashews. Place in blender with remaining ingredients. Process until very smooth. Add more milk, as needed, to achieve pourable consistency. Taste and adjust salt and other seasonings, to preference.
- Store in covered container in refrigerator for 1 week or freeze up to 6 months.
Nutrition:
Amount Per Serving (Based on 8 Servings)Calories: 240
Saturated Fat: 3 g
Trans Fat: 0 g
Total Fat: 16 g
Cholesterol: 0 mg
Sodium: 510 mg
Carbohydrates: 18 g
Fiber: 2 g
Added Sugars: 1 g
Total Sugar: 4 g
Protein: 7 g
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