Vegan Cheese Sauce
Vegan cheese sauce is a delicious and versatile option for those looking to enjoy the creamy, cheesy flavor without any dairy products. This recipe is easy to make and can be used in a variety of dishes, from pasta to nachos.
Equipment
- High-speed blender
Ingredients
- 1 cup raw cashews, soaked in water for at least 4 hours (or overnight) Soak cashews to soften for blending.
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain and rinse the soaked cashews. Add the cashews and all remaining ingredients to a high-speed blender and blend until smooth and creamy, about 2-3 minutes. Taste and adjust seasoning as needed.
- For best results, use the vegan cheese sauce immediately. However, it can be stored in an airtight container in the refrigerator for up to 5 days. The sauce may thicken upon cooling, so you may need to thin it out with a bit of almond milk or water when reheating.
Notes
This vegan cheese sauce offers a range of nutritional benefits. With a low caloric content of just 80 calories per serving, it's a guilt-free option that won't derail your dietary goals. It's also a great source of vitamins A and B12, providing 20% and 25% of the recommended daily intake, respectively.