Cashew Cheese Sauce
Print recipe
| Serves | 1 cup |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Total time | 10 minutes |
| Allergy | Tree Nuts |
| Dietary | Gluten Free, Oil Free, Vegan |
| Meal type | Condiment |
Ingredients
- 1 cup vegetable broth
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1/2 teaspoon paprika
- 1/4 teaspoon mustard powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/8 teaspoon white or black pepper
Note
For nacho cheese, add 1 tbsp Cholula or other hot sauce.
For queso dip, add 1 cup salsa and 1 package chorizo seitan, if desired.
For beer cheese dip, substitute half of the broth for beer (I prefer Shiner Bock) and add 1/8-1/4 tsp cayenne, if desired.
Directions
| 1. | Combine all ingredients in a blender and process until completely smooth |
| 2. | Transfer to a small saucepan and heat over medium heat, whisking constantly, until thick and bubbly. |
Loved this recipe, Andrea! You’re a genius! I’m sending my sister to your site immediately!
Thank you! Glad you liked it!
I just had to let you know I make this all the time and LOVE it!!! Oh my gosh, it’s so easy and awesome 🙂 I was craving it again last night so I roasted some potato rounds to dunk in it 😉 Thank you for an amazing recipe! 😀
Thank you so much for your feedback! I am so glad you like it!
Can this sauce be frozen to use later?
I have not tried freezing it.
I’ve always wondered how you made the cheese! So glad to have the recipe now!
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