Creamy Cashew ‘Cheese’ Sauce

Spaghetti with cashew cheese

So there’s no cheese in this but I didn’t know what else to call it! Although,  I do use nutritional yeast to add a cheese-y flavour .  I’ve been making this for quite a while now and it’s lovely over pasta, spread on crackers or as a dip.

It’s best to soak the cashews overnight as the longer they soak the smoother the sauce, however I’ve tried making the sauce and soaked the cashews for about 6-8 hours and it still worked well.  It’s not a quick recipe that you can decide on the spur of the moment to make but once your cashews have been soaked it literally takes minutes to throw together.

If you find the sauce too sour for you I’d suggest using less apple cider vinegar.

Cashew cheese dip

Ingredients

-1 cup raw unsalted cashews, soaked in water overnight or at least 8 hours

-1/4 cup nutritional yeast

-2 Tbsp. apple cider vinegar

-1 Tbsp. Dijon mustard

-juice of 1/2 lemon

-1/4 to 1/2 cup water

-salt to taste

How To Make

Drain the cashews and place in a blender with all the ingredients except the water.

Blend until the cashews are starting to break up then add 1/4 cup of water and blend on high-speed.

If you prefer a runnier consistency add more water and continue to blend.

This stores in an airtight container in the refrigerator for up to 1 week.

Enjoy 🙂

 

 

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