Vegan Cheese Sauce (No-Cook)

Name: Vegan Cheese Sauce (No-Cook)
Prep time: 5 min
Total time: 5 min
Ingredients: ¾ cup water; 1 cup raw cashews (Decrease to ¾ cup for a tangier, slightly less rich sauce; see Notes); ¼ cup rolled oats (Certified gluten-free, if needed); ¼ cup nutritional yeast; 2 ounces roasted red pepper from a jar (about 1 small pepper); 3 Tablespoons lemon juice; 2 Tablespoons rice vinegar; 1 teaspoon garlic powder; ½ teaspoon onion powder; 2 teaspoons chickpea or white miso (I'm a fan of Miso Masters brand); ¾ to 1 teaspoon fine sea salt; 1 to 2 teaspoons hot sauce, optional

5.0

(33)

myquietkitchen.com

Your recipes

Prep Time: 5 minutes

Total: 5 minutes

Servings: 8

cashew cheese vegan nacho cheese

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

If using a standard blender, about 1 hour before you plan to make cheese sauce, place cashews in a bowl, cover with boiling water, soak for an hour, then drain and proceed.Combine all ingredients in a high-speed blender, and blend on high for 1 to 2 minutes or until completely smooth.

Step 2

After blending, taste and adjust salt/acid balance, as desired. Even the slightest tweaks in salt, lemon, rice vinegar, cashews, or water can "fix" the flavor if it's too tangy or salty for your preference.

Step 3

The sauce will get warm during blending. It can be used right away, or refrigerated until ready to use. The cheese sauce will thicken as it cools.

Top similar recipes

Curated for you