Cashew Cheese Sauce (Vegan)

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Recipe from The Oh She Glows Cookbook by Angela Liddon

Husband-Tested in Alice’s Kitchen

Makes about 1 cup sauce

Other than soaking the cashews overnight, this recipe takes just minutes to make.  You will be amazed at how “velvety cheesy” this vegan sauce tastes.  This is the sauce that holds Broccoli & Cashew Cheese Burritos together.  It’s also fabulous drizzled atop nachos (pictured above) made with whole-grain tortilla chips, Pinto Bean Taco filling, fresh corn kernels, black olives, chunks of avocado, minced red onion, you’re your favorite salsa. Use this sauce for anything that requires a creamy, cheesy sauce. 

¾ cup raw cashews

1 clove garlic

½ cup unsweetened almond milk

¼ cup nutritional yeast

1½ teaspoon Dijon mustard

1 teaspoon white wine vinegar or lemon juice

¼ teaspoon onion powder

½ teaspoon sea salt or kosher salt

Place the cashews in a bowl and add enough water to cover.  Soak the cashews for at least 3 or 4 hours, preferably overnight.  Drain and rinse the cashews.

Place all the ingredients in the order listed in a food processor or high powered blender.  Process until smooth.  The sauce should be thick, almost like a light cake batter.