Cashew Cheese Sauce
Easy
Gluten free
Wheat free
soups-starters
lunches
sides-light-meals-and-salads
This is such a nutritious, protein-rich and tasty cheese sauce which can be used for a huge variety of dishes. A must-have classic to add to your repertoire!
Photograph by Niki Webster.
15
6
Kcal
199
Carbs
10 g
Protein
7 g
Fat
15 g
* Nutritional information per serving.
Ingredients
- 200g/7 oz cashews, soaked in boiling water for minimum 10 minutes
- 1 clove garlic, crushed
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast (add 1 extra tbsp if you like it super cheesy)
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp white miso paste
- 1 tsp Dijon mustard
- 2 tsp sriracha (optional)
- 200ml/6.7 fl oz water (use boiling water if you’d like to serve it hot)
Instructions
- Drain and rinse the cashews.
- Using a high-speed blender, blend all the ingredients together until very smooth.
- If you need to reheat the sauce, warm it in a saucepan on a medium heat for 5 minutes. You might need to add a little more water if reheating.
Serving suggestions: baked potato, Buddha bowls, burritos, cauliflower cheese, chips, hot dogs, mashed potato, nachos, nut roast, pasta, pizza, poke bowls, risotto, roast dinner, roasted or steamed vegetables, soups, stews, tacos, tarte tatin, vegan meatballs