Vegan Cheese Sauce
A wonderfully versatile, creamy vegan cheese sauce that only takes a few minutes to make. Use it as a topping for potatoes, pasta, pizza, enchiladas or as a solo dip. The options are endless!
- 200 grams (1 ¼ cups) raw, unsalted cashews soaked overnight *see notes
- 2 tbsp lemon juice
- 175 ml (¾ cup) almond milk *or any other plant-based milk (or water)
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp turmeric
- ½ tsp English mustard
- ¼ tsp cayenne pepper
- 1½ tsp sea salt or to taste
Soak the cashews overnight, or, if you have a high powered blender, for only two hours. Drain and rinse well.
Add the cashews and the rest of the ingredients to the blender and pulse until the vegan cheese sauce is smooth and creamy. Add more almond milk to thin as desired.