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.
Servings: 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!
Video
[adthrive-in-post-video-player video-id="8oC5eIl1" upload-date="2018-12-18T02:08:03.000Z" name="How to Make Vegan Cheese Sauce" description="Everyone loves a good creamy cheese sauce, amiright? This vegan cheese sauce tastes delicious on everything! Make yourself a batch of vegan mac and cheese or slather this sauce on a pan of nachos. The options are endless!"]
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.
Nutrition
Calories: 169kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Fiber: 2g | Sugar: 7g