Raw Vegan Cheese Sauce
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 6
  • 1½ cups cashews
  • 1 yellow or orange bell pepper (roughly chopped)
  • 3 Tablespoons nutritional yeast
  • 3 Tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • A pinch tumeric
  • 1 teaspoon chick pea miso or white miso
  • 1 teaspoon salt
  • 0-1/4 cup water (optional)
  1. Soak the cashews for 2-4 hours. Rinse well and drain.
  2. Add all the ingredients except for the water into the blender, and blend until smooth. Adding the bell pepper into the blender first will help it blend better. If you have a high speed blender like a Vitamix or Blendtec, you should be able to blend it into a smooth cheese sauce without adding any water. If it feels like it does need some help, add only 1 tablespoon of water at a time to keep the amount you are putting in, the minimum amount it needs to make it into a smooth sauce. If you are using a regular blender, it might require a little bit more water than the recipe calls for, but be sure to keep it to only the minimum amount it needs to blend it into a creamy smooth sauce and no more.
Store in an air-tight container and refrigerate. Keeps for 4 days.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-cheese-sauce/