Regardless if you’re a vegan, you will love this creamy sauce. I usually cook a batch and use it mostly as a pasta cream sauce. But sometimes my kids will use it as veggie dip. This vegan cheese sauce is made with cashew and nutrition yeast. This recipe yields approximately 600 mL of sauce; I normally separate them into 2 jars and keep them in the fridge for up to two weeks. Each serving of creamy sauce (1/3 cup) provides 8 grams of protein! It’s truly a guilt-free pleasure you and your family can indulge on.
If you use this sauce as pasta sauce, you just need to reheat; there is no need to bring to a boil. Just like how I cooked mine in this video, I would just cook my pasta according to the package instructions and drain all water (save a few tablespoons as needed – see below). Next heat up a non-stick pan, turn to medium heat, then heat pasta along with the cashew cheese sauce. If the cheese sauce becomes a little too thick from being refrigerated, save two tablespoons of pasta water (the water you used to cook your pate) to help thin the sauce out. Hope you enjoy this recipe as much as my family! My kids love it!
Cashew Cheese Sauce
- 2 cup Raw cashew
- 1/4 cup Nutritional yeast
- 2 cloves Garlic chopped
- 1 tsp Salt
- 1/2 Lemon Squeeze juice
- 300 mL Water
- In a food processor, add all ingredients.
- Blend well.
- Can be heated with pasta as creamy pasta sauce, or serve cold as veggie dip.
Gloria Tsang is the author of 5 books and the founder of HealthCastle.com, the largest online nutrition network run by registered dietitians. Her work has appeared in major national publications, and she is a regularly featured nutrition expert for media outlets across the country. The Huffington Post named her one of its Top 20 Nutrition Experts on Twitter. Gloria’s articles have appeared on various media such as Reuters, NBC & ABC affiliates, The Chicago Sun-Times, Reader’s Digest Canada, iVillage and USA Today.