This vegan cheese sauce is similar to the ‘Creamy Cashew Sauce’ I posted before, but is a better choice for imitating a ‘cheese’ sauce, especially for pastas. You will be surprised at how much it tastes like cheese. I made this dish and let a few people try it (who are not vegetarian) and all said they could barely notice a difference between this sauce and a normal cheese sauce.
For the featured photo above, I made pasta with broccoli. However, I also used the same cheese sauce to mix with potatoes with sautéd onions and garlic.
What You Need:
1 to 1 and 1/2 cup raw cashews
1 to 1 and 1/2 cup coconut milk
Half of a large carrot
2 Tbsp Nutritional Yeast (for the cheese flavor)
1 Tbsp Lemon Juice
Sea Salt and Fresh Cracked Black Pepper
5 cloves garlic
1/2 cup onion or shallot
Water (to thin out the sauce)
Coconut Oil for frying
Optional: 1/2 cup of potato (sweet potato for a sweet sauce)
Note: This order was perfect for an entire package of spaghetti with two medium heads of broccoli
1. Boil raw cashews in a pot for roughly 15-20 minutes. You want them to be very soft. At the same time, cut your carrot into small chunks and boil until soft (roughly 15 minutes). Optional: If you’re also adding a sweet potato or regular potato, cut into small chunks as well and boil until soft (roughly 10 minutes). Drain all.
2. Pour the boiled cashews, carrots, and potatoes (optional) into a blender. Add the coconut milk, nutritional yeast, lemon juice, sea salt, black pepper, and cayenne pepper.
3. Chop garlic and shallots (or onion). Pour a tbsp of coconut oil into a small frying pan and fry the garlic and shallots over medium heat. Do not burn. Drain off the oil. Place the ingredients into the blender.
4. Blend all ingredients until smooth. Add water as necessary to make the sauce the consistency you want. Taste frequently and add more spices to taste.