- Recipe Cuisine: Vegan
- Recipe Category: Condiments
- Tagged: Dairy Free, Gluten Free Option, Vegan
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Recipe Yield: 3/4 Cup
- 1/2 cup raw cashews, soaked in hot water for at least 10 minutes and drained, water reserved
- 5 to 6 tbsp. reserved soaking water
- 2 tbsp. lemon juice
- 2 tbsp. nutritional yeast
- 1/2 tsp. white soy miso (or chickpea miso)
In a food processor or blender, combine the cashews, ¼ cup of the reserved soaking water, lemon juice, nutritional yeast, and miso and process until smooth. For a thinner sauce, add up to 2 tablespoons more water. Refrigerate in an airtight container for up to 7 days in the refrigerator. Because the cheese will thicken when chilled, you may need to add more water to thin it out again.
Smoked Gouda Cheese Sauce: Add 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon dried dill.
Pepperjack Cheese Sauce: Add ½ teaspoon onion powder, ½ teaspoon garlic powder, and 1 teaspoon red pepper flakes.
Mixed Herb Cheese Sauce: Add 2 teaspoons dried mixed herbs of your choice. I prefer ½ teaspoon dried thyme, ½ teaspoon dried parsley, ½ teaspoon dried oregano, and ½ teaspoon dried basil, but any blend will do.
Melty Cheese: Increase the water to 2/3 cup and add 1 tablespoon arrowroot powder or cornstarch for cheese that appears melty and browns when baked—for the main recipe or any of the variations. Transfer the cheese to a small pot and heat over medium heat for 3 to 4 minutes, stirring constantly, until thickened but still dripping slowly off a spoon. Pour it on top of whatever you’re baking and follow the recipe’s directions.
Cheese Spread: Use only 3 tablespoons water or use the regular amount and chill the cheese sauce for at least 24 hours. The sauce will thicken into a spread.
Recipe Nutrition Info
- Calories: 507
- Fat: 34.5g
- Carbs: 37g
- Protein: 17.7g
- Sugar: 5.1g