Knock-Your-Socks-Off Cashew 'Cheese' Sauce recipe

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Ingredients

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

Nutrition Info

76.8 calories
carbohydrate: 5.4 g
cholesterol: : -
fat: 5.4 g
fiber: 1 g
protein: 2.8 g
saturatedFat: 0.9 g
servingSize: -
sodium: 463.7 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

Recipe Yield

16 servings

Recipe Note

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.

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