CASHEW CHEESE SAUCE

This recipe has been a long time coming. I make this cashew cheese sauce all the time and have done for years – I can’t believe it’s taken me this long to blog it! I use this sauce all the time. On pasta, on pizzas, in risottos, drizzled over potatoes or vegetables, burritos and more. It’s SO delicious.

I was a very fussy eater and was only just starting to experiment with free-from foods so wasn’t expecting something made from cashews to be a good substitute for cheese.

But I was shocked at how delicious and cheesy it was! I remember I said “oh my god” out loud and proceeded to eat it by the spoonful.

CASHEW CHEESE SAUCE RECIPE
A delicious dairy-free cheese sauce, perfect for pastas, pizzas and more! Feel free to halve the recipe if you want a smaller portion.



INGREDIENTS

• 150 g raw cashew nuts soaked overnight in water
• 30 g nutritional yeast flakes if using powder, you can use slightly less*
• 1 tbsp white miso (Optional)**
• 1 tsp garlic powder or fresh minced garlic
• 1 tsp onion powder or fresh minced onion
• 1/2 tsp mustard powder
• 1/8 tsp ground nutmeg
• Salt and pepper to taste
• 240 ml dairy-free milk (unsweetened)

INSTRUCTIONS

1. Drain the cashews and discard the water they were soaked in.
2. Add to a high-powered blender along with the rest of the ingredients and blend until smooth. Add more almond milk, if needed to create the desired consistency. I like it when it's thick but runs off the spoon.
3. Use straight away or add to a container and store in the fridge for up to 3 days.

RECIPE NOTES
*Nutritional yeast is a deactivated yeast with a natural cheesy flavour. You can find it in most health food shops or online and it's not expensive.
**White miso paste really helps give that fermented cheese flavour. It can be found in health food shops or Asian supermarkets. I buy mine from my local supermarket in the Asian food aisle. You can use brown miso instead, if you wish.

Recipe Adapted : CASHEW CHEESE SAUCE @ wallflowerkitchen