One sauce. A hundred ways to use it!
This amazing, vegan cheese sauce is the perfect sauce because you can use over pasta, in burritos, in cheesy potatoes, as a chip dip, over enchiladas, as a base for a cheesy soup, over veggies, as a topping for toast …
Aaaaannd … it makes the most scrumptious vegan lasagna. (Recipe coming next week 😊)
And, it’s nutritional-yeast-free. (Which makes us happy since we try to avoid that ingredient.)
And, what’s more, it’s easy. Just dump a few ingredients in your blender jar, hit blend, and *poof*, you have this luscious, creamy sauce that has a fascinating ability to take just about any ingredients from your pantry or refrigerator and transform them into a delicious meal.
Vegan Cashew Cheese Sauce (without nutritional yeast)
Prep
Total
Yield 2 cups
A delicious, plant-based cheese sauce that tastes great over potatoes, pasta, steamed vegetables, and more.
Ingredients
- 1 cup raw cashews
- 1/3 cup approximately peeled and sliced raw carrots, (about 1 small carrot)
- 2 teaspoons granulated onion
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1 tablespoon lemon juice
- 1 1/2 tablespoons tahini
- 1 cup water
Instructions
- Rinse cashews in a colander under very hot water.
- Place all ingredients in blender and blend until very smooth.
Notes
1. It may take several minutes to blend if you don’t have a powerful blender. Mixture should be very smooth with no graininess.
2. If you have a powerful blender, just peel and trim a medium carrot and place in blender whole. No need to slice and measure.
Perfect! Delicious! I made it to pour over salad as a dressing, and it’s absolutely awesome. I like that it doesn’t have nutritional yeast in it, yet it still tastes kind of cheesy. And it’s so fast and easy to make. I’ll be using this often.
Good to hear! I never would have thought to use it as a salad dressing.
I hope you like it Eileen … so you can change your rating from 1 star to 5 stars! lol 🙂
Do you have a preferred brand of tahini?
Yes, the brand of tahini that I always buy is the one linked to in the recipe. It’s creamy and has a mild flavor.
I hope you enjoy! 🙂
Is there something wrong with nutritional yeast?
Hi Mary,
I personally try to avoid nutritional yeast because it is suspected to possibly affect neurotransmitter function in the brain and artificially stimulate the appetite. But more studies need to be done on this, so I don’t push it too much.
Jennifer
If you put your cashews in a electric pressure cooker ( mine is a Cuisnart) and cook on high pressure for a few mins and npr you can use a cheap blender (that’s what I have) and put the cashews in a few at a time, you will get a smooth texture. Just soaking them has never given me smooth sauce. For my sad blender I would cook the carrots too.