Vegan Cashew Cheese Sauce

Basic Cashew Cheese Sauce

5.0 from 1 vote
Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

3

minutes
Total time

8

minutes

Try this vegan cashew “cheese” on Kristy Turner’s Double-Double Cheeseburgers!

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Ingredients

  • 1/2 cup raw cashews, soaked in warm water for at least 1 hour and drained, water reserved

  • 5 Tbsp. reserved soaking water

  • 2 Tbsp. lemon juice

  • 2 Tbsp. nutritional yeast

  • 1/2 tsp. white soy miso (or chickpea miso)

Directions

  • Combine the cashews, 1/4 cup (60 ml) of the reserved soaking water, the lemon juice, nutritional yeast, and miso in a food processor or blender and process until smooth. Add up to 2 tablespoons more water for a thinner sauce.
  • Store in an airtight container in the refrigerator for up to 7 days. The cheese will thicken when chilled, so you may need to add more water to thin it back out.

Notes

  • Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
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