Best Ever Cashew Cheese Sauce

This is a versatile cashew cheese sauce that’s totally plant-based. I use it as a pasta sauce, as a pizza topping, over roasted veggies, on tacos and for grilled cheese. Because it doesn’t reheat well, I don’t suggest making a double batch. —Max Gregor, Santa Fe, New Mexico,

Ingredients

2 cups organic raw cashews
1 tablespoon olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable broth, divided
1 tablespoon nutritional yeast
Paprika, optional

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Directions

Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight.

In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer.

Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.

Nutrition Facts

2/3 cup: 245 calories, 18g fat (3g saturated fat), 0 cholesterol, 329mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 7g protein.

Best Ever Cashew Cheese Sauce

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Best Ever Cashew Cheese Sauce

Ingredients

Directions

Nutrition Facts

Coleslaw Waldorf Salad

10 Vegetables You Should Start Indoors

10 Vegetables You Should Start Indoors

Search

Navigate Site

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