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.
- 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
- 4 cups water
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.