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5
from 1 vote
How To Make Vegan Cheese Sauce
Smoky, savory, creamy, cheese sauce made from plant-based ingredients including raw, unsalted cashews. A great recipe to use a dip, sauce, in dairy-free mac and cheese.
Cook Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
4
Calories:
199
kcal
Author:
Aly Michell
Ingredients
1
cup
cashews
(raw + unslated)
1.5
cups
cashew water
(reserved after boiling cashews)
1
tablespoon
nutritional yeast
2
teaspoon
smoked paprika
1
tablespoon
tomato paste
1
tablespoon
garlic powder
1
tablespoon
lemon juice
Salt
4
cups
water
Instructions
First, add water to a pot and set over high heat. Once it starts boiling, add your cashews and cover with a lid.
Boil the cashews for at least 10 minutes to soften.
Once the cashews are done boiling, remove cashews from the water and keep the cashew water.
In a
blender
, add cashews, nutritional yeast, smoked paprika, tomato paste, garlic powder, fresh lemon juice, vegan butter (optional) and 1.5 cups of the leftover cashew water.
Then, blend until smooth.
Add more water, depending on how thin you would like your sauce. Adjust salt and seasonings to your liking
Finally, serve your easy, homemade vegan cheese sauce to any dish you like.
Nutrition
Serving:
1
serving
|
Calories:
199
kcal
|
Carbohydrates:
14
g
|
Protein:
7
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Sodium:
49
mg
|
Potassium:
341
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
554
IU
|
Vitamin C:
3
mg
|
Calcium:
25
mg
|
Iron:
3
mg