The Magic Cashew Cheese Sauce Is Best Done This Way

This vegan nacho cheese dip or sauce is the one I want. It has a lot of flavor and is very versatile. It’s also easy to prepare and freeze.

I’m a big believer in the power of good sauce.

A good sauce recipe can transform a simple vegetarian bowl into something mouth-watering with layers. The delicious sauce instantly elevates tacos, burritos, sandwiches, and pasta. It can also be used as a dip for potato chips, vegetables, and toast.

I’m a big fan of vegan sauces, so when I worked at Power Plates, the sous-chef who helped prepare the food nicknamed me “the sauce Boss.”

Choosing Raw Foods also focuses on recipes for sauces, dips, and seasonings. I’ve included 15 of them in the book, and an entire chapter is devoted to dipping and getting wet.

I’m having trouble picking my five favorite sauces or dips, but if I were given the task, this cashew cheese would be the most popular.

How to make cream cheese

My way of making vegan cheese sauce? Raw cashews.

Cashews are, undoubtedly, the best way I know to make a dairy-free, rich, creamy sauce.

The cashews themselves are buttery and slightly sweet. Their mild flavor works well in both salty and sweet recipes. Cashews can be used as a base for cream:

  • Pasta sauce
  • descend
  • Vegan “cheese”
  • No cream
  • Cream soup

Cashews create a luxurious, creamy texture without adding much-saturated fat. Tree nuts, including cashews, have many health benefits, including improved blood lipids, reduced inflammation, and heart health.

Beyond cheesy flavor: Benefits of nutritional yeast

Cashew nuts are the source of this cashew yogurt’s creaminess. Nutritional yeast, meanwhile, can thank it for its cheesy taste.

I love the cheesy and umami taste of nutritional yeast. Honestly, I could eat them with a spoonful. Most of the time, though, I use it to flavor any plant-based recipe that calls for a “cheesy” taste.

That’s what nutritional yeast does in a recipe. It gives the foods a cheesy flavor and a strong deliciousness.

Nutritional yeast has more to do than flavoring. It is also a good source of nutrition for vegetarians.

First, it is rich in B vitamins, as most varieties are fortified. It is a source of vitamin B-12 (although vegetarians who regularly eat nutritional yeast still need to supplement B-12).

Nutritional yeast is also a good source of dietary fiber, essential for digestive and heart health.

In addition, nutritional yeast (or “pasta”) is a good source of plant-based protein for vegetarians. Two tablespoons of nutritional yeast contain about 8 grams of protein. This is a good amount, especially when combined with other protein-rich foods.

Cashew cheese seasoning

This sauce’s main ingredients are nutritional yeast and cashews. Other key ingredients contribute to its flavor.

Tomato sauce

Some tomato sauce is added to this cashew cheese sauce. First, it adds a bit of sweetness and acidity. The sauce doesn’t taste like tomato, but it’s more brightly and vibrant with it.

Tomatoes are also a good source of umami, which adds flavor and, some say, deliciousness to a sauce.

paprika

The paprika will add some flavor to the sauce. Depending on your preferences and what you have at home, you can choose spicy or mild paprika.

Smoked paprika

This recipe uses smoked paprika, or cayenne pepper, to add a smoky flavor.

Lemon juice

The lemon juice adds a slight acidity to the sauce. If you don’t have fresh lemon juice, use lime juice or a few teaspoons of white vinegar instead.

Storage and freezing

This cheese sauce will be kept in the refrigerator for up to 5 days. It’s a great sauce to include in your weekly meal preparation! I usually make at least one sauce or dip as part of my batch cooking, and it’s usually this one.

Even better, cashew cheese can be frozen for up to six weeks. If you don’t want to use a whole batch, or if you want to double the recipe and save some for later, freezing the sauce is the best option.

When I freeze this cheese or other vegetarian dip, I usually put it in a Mason jar. Freezing terrariums can be dangerous if they are full (the liquid expands when frozen), so I left an inch or two of space at the top of the Mason jar before sealing it.

Cashew cheese serving suggestions

This vegan nacho sauce is so versatile. This is a great dip, but there are many other ways to use it.

Here are some of my favorite foods and recipes that use cashew cheese:

  • Nachos (of course!)
  • Burritos or burritos
  • Quesadillas
  • pasty
  • Taco salad
  • Demo pan pasta
  • Baked potato
  • As a dipping sauce, dip with salsa or guacamole
  • Tortilla pizza
  • Pepper

Ingredients

1 cup raw cashew nuts (140g; Soak for at least 3 hours, drain and rinse.)

3 TBSP tomato sauce (50g)

1 teaspoon cayenne pepper

3/4 teaspoon smoked paprika

1/3 cup nutritional yeast (25g)

1 cup + 2 TBSP water (265ml)

3/4 teaspoon salt

2 tablespoons lemon or lime juice

1 large pinch turmeric (optional; Will give the sauce a yellow color, similar to cheese)

Instructions

  1. Blend all ingredients in a food processor or high-speed blender until smooth. If using a food processor, stop frequently to scrape the sides of the machine while mixing. This cheese sauce will be kept in the refrigerator for up to 5 days.

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