Easy Plant-Based Cheese Sauce
This is the best vegan cheese sauce! Made with cashews and nutritional yeast, it is dairy-free
and gluten-free. The perfect healthy plant-based sauce for pasta, rice,
potatoes, or nachos!
Servings: 2 cups
- 1 cup raw cashews*
- ½ cup water
- ½ cup vegetable broth
- ¼ cup nutritional yeast
- ½ cup chopped red pepper (approx. 75 grams)
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp Dijon mustard
Boil approximately 3 cups of water. Add the cashews and reduce boil to a simmer. Simmer for 10-15 minutes to soften the cashews.
Remove cashews from the water and add them to a food processor with ½ cup water and ½ cup vegetable broth. Blend.
Add the remaining ingredients to the food processor and blend until smooth.
*You can soak the cashews in room temperature water for at least 3 hours instead of boiling, but I prefer boiling on the stove because it is much faster.
Nutrition information is for one cup of sauce.
Calories: 407.69kcal | Carbohydrates: 27.02g | Protein: 15.72g | Fat: 29.25g | Saturated Fat: 5.07g | Sodium: 418.5mg | Potassium: 635mg | Fiber: 4.78g | Sugar: 6.25g | Vitamin A: 1291.44IU | Vitamin C: 50.48mg | Calcium: 32.56mg | Iron: 5.02mg