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This cashew cheese sauce recipe is extremely simple and only requires a little bit of time to soak the cashews, just a few ingredients, and a blender! I put off this recipe for too long because I thought it was going to be much more complicated than it actually is.
The consistency of the cashew cheese sauce mostly depends on the amount of water added. The one shown here is in a large mason jar and has the thickness of an Alfredo sauce.
Pro tip: We like to use hot water from strained pasta to soak our cashews. We leave it out on the counter until the water is room temperature, and then store it in the refrigerator for about a day.
- 2 cups of salted cashews
- 1 1/2 tsp of salt
- 1 tsp of paprika
- 1 Tbsp of lemon juice
- 2 Tbsp of nutritional yeast
- 1/4 cup of rice milk
- Optional: Dash of Sriracha
STEP 1) ADD HOT WATER
As we previously mentioned, we use the water we strain from cooked pasta. Using hot water can help minimize the amount of time needed to soften the cashews.
STEP 2) LET THE CASHEWS SOAK
The amount of time needed to soak the cashews mostly depends on your blender. If you’ve got an old blender and want thoroughly creamy sauce, let your cashews soak overnight.
If you’ve added hot water and you’ve got a strong blender, you can blend on high after your cashews soak for about an hour (or until the water is room temperature).
STEP 3) ADD INGREDIENTS + BLEND
Add all your ingredients and blend your cashews on medium/high for about 5 minutes or until your sauce is a creamy consistency with no hard cashew pieces left over.
Add additional salt and pepper to taste.
Pro tip: For more of a nacho cheese flavor for other dishes, add additional sriracha sauce to taste.