Vegan Dairy Free Cheese Sauce
Total time40 min
Prep time10 min
Cook time10 min
4.8(10)
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Learn more →Ingredients
4 servings
For the cashew base
- ½ cup raw cashews
- 1 cup boiling water, for soaking
For the sauce
- 1 tbsp olive oil
- 1 tbsp all-purpose flour
- 1 cup dairy free milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 3 tbsp nutritional yeast
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt, plus more to taste
- ¼ tsp smoked paprika
- pinch of cayenne pepper (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 20 minutes, then drain and discard the soaking water.
- 2
Transfer the drained cashews to a blender along with 1/2 cup fresh water. Blend on high until completely smooth, about 1–2 minutes, scraping down the sides as needed. The mixture should be thick and creamy with no visible cashew pieces.
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