Vegan Cheese Sauce
This vegan cheese sauce is so flavorful, creamy, cheesy, AND you'd never know it was vegan! It's made with raw cashews sweet potato puree, nutritional yeast, and spices.
Prep 30 minutes
Cook 0 minutes
Total 30 minutes
Fat 8
Carbs 17
Protein 7
Yield 8
Ingredients
- 1 cup soaked raw cashews*
- 1 cup sweet potato puree pumpkin puree works too
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 1/2 cup vegetable broth** or water
- 1 teaspoon apple cider vinegar
Instructions
- Begin by submerging 1 cup of raw cashews in water. Let soak overnight or for at least 12 hours.
- Once your cashews have softened, strain and rise and place into a high-speed blender.
- Then, add sweet potato puree, nutritional yeast, salt, vegetable broth, and apple cider vinegar.
- Blend on high until everything is pureed together and smooth. You may need to stop and scrape the sides. If your cheese is too thick, add a little bit more vegetable broth by the 1 tablespoon.
- If you're looking to serve this hot, transfer it into a medium saucepan and heat over medium/low heat. Cook until hot. You may need to add more broth as it thickens.
- Enjoy over pasta, on broccoli, as a dip, on nachos, etc!
Tips & Notes
- *Option to flash boil your cashews. Place your cashews on the bottom of a bowl and then pour 2 cups of boiling water on top of them. Let sit for 30 minutes.
- **If your cheese sauce is too thick for you, add more vegetable broth by the tablespoon.
- This recipe yields 1.5 cups.
Watch it
Nutrition Facts
Calories: 169kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Fiber: 2g | Sugar: 7g