This is a versatile cashew cheese sauce that's totally plant-based. I use it as a pasta sauce, as a pizza topping, over roasted veggies, on tacos and for grilled cheese. Because it doesn't reheat well, I don't suggest making a double batch. —Max Gregor, Santa Fe, New Mexico
Best Ever Cashew Cheese Sauce
Updated on Jun. 27, 2023
Best Ever Cashew Cheese Sauce
Prep Time
15 min
Cook Time
10 min
Yield
4 cups
Ingredients
- 2 cups organic raw cashews
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups vegetable broth, divided
- 1 tablespoon nutritional yeast
- Paprika, optional
Directions
- Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight.
- In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer.
- Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.
Nutrition Facts
2/3 cup: 245 calories, 18g fat (3g saturated fat), 0 cholesterol, 329mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 7g protein.
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