Creamy Vegan Cheese Sauce
No-cheese sauce. Vegan cheese sauce. Cheesy sauce. Non-dairy cheese sauce. I’m not sure what to call this except delicious. There is no cheese in it, plus it is easy to make, versatile, vegan and gluten-free. Just make some! The salt in soaking helps deactivate the enzyme inhibitors.
Servings: 10 Yield 1 ¼ cups
Calories: 82kcal
Ingredients
- ½ cup raw, unsalted cashews
- 1 ¼ teaspoons sea salt divided use
- ¾ cup canned coconut milk
- ¼ cup nutritional yeast flakes
- 1 teaspoon Dijon mustard
- 1 large garlic clove finely chopped or ½ teaspoon granulated garlic
- ½ teaspoon turmeric
- ¼ teaspoon white pepper
Instructions
- Place cashews in a small bowl or or jar and cover with water by several inches. Add 1 teaspoon of sea salt. Allow nuts to soak for 6-8 hours to soften. After soaking, rinse and drain nuts.
- To make the sauce, place soaked nuts, ¼ teaspoon of the sea salt that is left, and the rest of the ingredients in the small bowl of a food processor or a blender and puree until smooth, about 1 minute. If it gets too thick, add a little water to thin to your desired consistency.
Nutrition
Serving: 2tablespoons | Calories: 82kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Sodium: 67mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg