Vegan Cheese Sauce Go Dairy Free Recipe

I’ve been experimenting with plant-based sauces lately, and lemme tell you, this creamy cashew delight totally blows my mind every single time!

Ingredients:
• 1 cup raw cashews (soaked in water for at least 4 hours or boiled for 15 minutes)
• 1 cup water (add a little more if you want a thinner sauce)
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt (or more to taste)
• 1/2 teaspoon turmeric powder for color (optional)

Instructions:
1. If you’re using raw cashews, soak them in water for at least 4 hrs or boil them for 15 minutes, then drain off the water.
2. Throw your soaked (or boiled) cashews into your blender.
3. Pour in 1 cup water (feel free to add a bit more if you like your sauce on the thinner side).
4. Add in the nutritional yeast, lemon juice, and apple cider vinegar.
5. Toss in the garlic powder and onion powder.
6. Stir in the salt, or add a little extra if you’re all about that salty kick.
7. For that extra pop of cheesy color, add 1/2 teaspoon turmeric powder.
8. Blend everything until it’s super smooth and creamy.
9. If the sauce is too thick, add a splash more water and blend again.
10. Give it a taste and tweak the seasonings if needed, then serve it as a killer dip or drizzle it over your fave dish!

Enjoy making (and eating) this sauce – it honestly turns any meal into something special!

I think this Vegan Cheese Sauce is a great dairy free alternative. My recipe uses soaked cashews blended with water, nutritional yeast, lemon juice, apple cider vinegar plus garlic and onion powders with salt and a hint of turmeric for color.

I love that it offers healthy fats and vitamin B.

Ingredients

• Raw cashews bring protein, healthy fats and a creamy texture that makes sauce yummy.
• Water sets the sauce consistency; it helps things blend smooth and even.
• Nutritional yeast is loaded with B vitamins and gives a cheesy, savory kick.
• Lemon juice brings a tangy brightness that balances out set flavors.
• Apple cider vinegar adds a sour kick which really boosts the sauce flavor.
• Garlic and onion powder bring depth and a savory, aromatic base for the sauce.
• Turmeric powder gives vibrant color and antioxidants that improves both look and health.
• Salt enhances the overall flavor, making the sauce more balanced and tasty.

Ingredient Quantities

• 1 cup raw cashews (soaked in water for at least 4 hours or boiled for 15 minutes)
• 1 cup water (add a little more if you want a thinner sauce)
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt (or more to taste)
• 1/2 teaspoon turmeric powder for color (optional)

How to Make this

1. If you’re using raw cashews, start by soaking them in water for at least 4 hrs or simply boil them for 15 minutes, then drain off the water.

2. Put your soaked (or boiled) cashews into your blender.

3. Pour in 1 cup of water – add a bit more if you prefer a thinner sauce.

4. Next mix in 1/4 cup nutritional yeast, 1 tablespoon lemon juice, and 1 teaspoon apple cider vinegar.

5. Add 1 teaspoon garlic powder followed by 1 teaspoon onion powder.

6. Stir in 1/2 teaspoon salt, or even more if you like it salty.

7. If you want that cheesy color, add 1/2 teaspoon turmeric powder.

8. Blend all the ingredients together until they are super smooth and creamy.

9. Check your sauce bit, and if it’s too thick, add a splash more water and give it another blend.

10. Taste the sauce and adjust any seasonings as needed, then serve it as a dip or drizzle over your favorite dish.

Equipment Needed

1. A large bowl or pot for soaking or boiling the cashews
2. A strainer or colander to drain the cashews after soaking/boiling
3. A blender to mix all the ingredients into a smooth, creamy sauce
4. Measuring cups to accurately measure water and nutritional yeast
5. Measuring spoons for the lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and turmeric powder
6. A spatula to scrape down the blender and help blend evenly
7. A serving bowl for the finished sauce

FAQ

• Q: How long do I need to soak the cashews?
  A: Its best to soak the cashews for at least 4 hours or boil em for about 15 minutes so they blend smoothly.
• Q: Can I adjust the thickness of the sauce?
  A: Definitely, if you want a thinner sauce, just add a bit extra water, or use less water to make it thicker.
• Q: Can I make this sauce without pre-soaking the cashews?
  A: Its not really recommended since unsoaked cashews can be harder to blend and might not give the creamy texture you want.
• Q: How long does the sauce last in the fridge?
  A: The sauce should keep in a sealed container in your fridge for about 5 days. Just give it a stir before using again.
• Q: What gives the sauce that cheesy flavor?
  A: The nutritional yeast is the magic ingredient here, creatin that yummy cheesy flavor without any dairy.

Vegan Cheese Sauce Go Dairy Free Recipe Substitutions and Variations

• If you don’t have raw cashews, you can try using raw sunflower seeds or even blanched almonds. The texture might change a bit but it’ll still work.
• If you need the sauce to be a bit thinner, you could swap the water for a light vegetable broth or unsweetened almond milk.
• Don’t have nutritional yeast? A little white miso paste or a blend of ground nuts and a pinch of salt can mimic the cheesy flavor.
• Instead of lemon juice, you can use lime juice since they both add a nice tangy flavor.
• If apple cider vinegar isn’t on hand, white vinegar or rice vinegar can be good alternatives, but use a bit less since they can be stronger.

Pro Tips

1. Soak the cashews properly – if you can leave them in water longer than 4 hours, do it. It makes the sauce creamier and helps avoid any gritty bits when you blend everything.
2. When blending, start with 1 cup of water then add more bit by bit if you like a thinner consistency. It’s super easy to go too thin if you dump it all in at once.
3. Tweak the seasonings after the first blend; sometimes a little more salt or lemon juice makes all the difference, so trust your taste buds even if it means mixing again.
4. If you have a high speed blender, use it! It really helps break down the cashews more evenly, but if yours isn’t that powerful, just be patient and blend in stages.