Vegan Cashew "Cheese" Sauce
You and this recipe are meant to bean.
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Why You'll Love This Recipe
I am not vegan. I don't believe I ever will be vegan. But, when I tell you this sauce is incredible, I mean it. I eat it just to eat it because it has a flavor of it's own. It is nutty, umami, and simplistic yet sophisticated.
How To Make It
You do NOT have to soak cashews overnight. I am very forgetful and really suck at remembering to prepare. So, I learned if you just boil some water, put the cashews in, and let it sit for 20 minutes it'll produce the same result as soaking them overnight. I also want to say please wash any canned foods. You do not want the gross bean juice in this delectable cheese sauce.
I recommend that you allow the sauce to meld in the fridge for a couple hours before using it. You can freeze it for up to 2 months in an air tight freezer safe container. It will last in the fridge for about 5-7 days in an airtight container.
Where To Find Miso Paste and Nutritional Yeast
It is super easy to find miso paste and buying it is actually worth it. Go into your local whole foods, sprouts, or natural grocers and they will definitely have it in the section where there is cold vegan options. I think it is next to the milk and eggs area. Get the white miso paste. Luckily, miso paste is so versatile so you can make anything from dips to soups to sauces. Also, it lasts SO LONG! I think I had mine for 2 years before it went bad. Nutritional yeast is also super easy to find. Some stores have it near packets of bread yeast, some have it in the diet/antioxidant section, and others have it in the spice section.
The Only Downside
This is very high in sodium. So, if you need to reduce sodium in your diet, then be sure to eat this sauce in moderation or maybe dilute it with some pasta water. Drink lots of water and eat your potassium!
Ingredients
- 1 cup raw cashews, soaked overnight or for 20 minutes in boiling hot water
- 1 cup water
- 2 tbsp canola oil
- 1/2 cup nutritional yeast
- 1/4 cup canned cannellini beans, drained and rinsed (add more to taste if flavors are too sour/salty)
- 3 tbsp fresh lemon juice
- 1/4 cup white miso paste
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp black pepper
Directions
1. Drain and rinse the soaked cashews and place them in a blender or food processor.
2. Add the water, canola oil, nutritional yeast, cooked beans, lemon juice, miso paste, onion powder, garlic powder, salt, and black pepper.
3. Blend or process on high until the mixture is smooth and creamy.
4. Taste and adjust seasoning as needed.
5. Transfer the sauce to a small saucepan and heat over medium-low heat, stirring frequently, until heated through.
6. Use the sauce as a dip for vegetables or crackers, or pour over pasta or vegetables as a creamy sauce. Enjoy!
Author
Cody Cummins
