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

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.


Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 1 hr

    TOTAL : 1 hr 10 mins

    SERVING : 16

    YIELD : 16 servings

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

  • 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.