Raw Vegan Cheese Sauce

This raw vegan cheese sauce is a Winner with a capital W. It is surely a staple in our household and will be in yours too. My husband even swears it tastes just like the canned cheese with the nozzle, which he absolutely loved growing up. It’s a burst of junk food cheese flavor but of course without the junk or the diary. Yes, sometimes you really can have the best of both worlds, like enjoying exceptional cheese sauce while keeping it healthy. 

Let’s whip up this tasty cheese sauce! First things first, soak the cashews for 2-4 hours. Rinse well and drain. 

Now all you have to do is blend the ingredients up in the blender. Add all the ingredients except for the water into the blender, and blend until smooth. 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.

That’s it! Transfer it into an air-tight container and store it in the refrigerator. You can drizzle it, dip it, toss it with some zucchini pasta or kelp noodles, put it on patties, you name it! Basically, anything that goes with a cheese sauce. There isn’t a whole lot that dosen’t in this world, is there?

Raw Vegan Cheese Sauce

 

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Prep time

2 hours

Cook time

5 mins

Total time

2 hours 5 mins

 

Author: Mariko Sakata

Cuisine: raw food, raw vegan, gluten-free

Serves: 6

Ingredients

• 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)

Instructions

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.

Notes

Store in an air-tight container and refrigerate. Keeps for 4 days.

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