Knock-Your-Socks-Off Cashew ‘Cheese’ Sauce

September 12, 2020 Receipt Cheese 0

Knock-Your-Socks-Off Cashew ‘Cheese’ Sauce I was tired of bland, boring cashew cheese sauce recipes that tasted only like nutritional yeast and lemon juice. I decided to experiment and discovered this amazing vegan cheese sauce! My entire family loves it, even the non-vegans! Excellent on macaroni, over a baked potato, drizzled in a burrito, on taco salad, as a veggie or chip dip … the possibilities are truly endless. I hope you enjoy.

Ingredients

Original recipe yields 16 servings

The ingredient list now reflects the servings specified

1?¼ cups raw cashews
6 banana peppers with brine, or more to taste
1 (12 ounce) jar roasted red peppers, drained and chopped
2 tablespoons lemon juice
1 tablespoon tahini, or more to taste
1 tablespoon nutritional yeast, or more to taste
2 teaspoons sea salt
2 teaspoons miso paste

Time Details

PREP :

COOK : 1 hr

TOTAL : 1 hr 10 mins

SERVING : 16

YIELD : 16 servings

Step 1

Soak cashews in warm water for at least 1 hour; drain.

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Step 2

Place banana peppers plus 2 tablespoons brine in a high-powered blender. Add soaked cashews, red peppers, lemon juice, tahini, nutritional yeast, salt, and miso paste. Blend until creamy . If not blending well, add a splash of water or juice from the roasted red peppers.

Per Serving: 77 calories; protein 2.8g; carbohydrates 5.4g; fat 5.4g; sodium 463.7mg.