Cashew Cheese Sauce Recipe (whole-food plant-based, dairy-free, gluten-free)

Click on this photo to watch how I made this.

Did you know you can make a dairy-free cheese sauce out of cashews? I make it often and put it on pasta, tacos, nachos, roasted veggies and anything else I would want a tasty cheese sauce on.

Cheese using dairy is high in saturated fat, calories, and sodium. Cashews are staple in whole-food plant-based cooking. They are heart healthy and have a variety of nutritional benefits. You can learn more about cashews here.

I love using whole-food plant-based recipes as a guide for eating healthy, without feeling deprived. You can make so many delicious and flavorful foods using fruits, veggies, nuts, seeds, spices and no oils. You can click here to learn more about what eating whole-food plant-based is and all the health benefits it offers.

Cashew Cheese Sauce

• 1 cup of raw cashews soaked in boiling water for at least 30 minutes

• 1/4 cup of nutritional yeast

• 1/2 tsp of garlic powder

• 1/2 tsp of onion powder

• 1/2 tsp of turmeric

• salt and pepper to taste

• juice of half a lemon  

• 1/2 cup of water

Directions:

1. Drain the soaked cashews and put in a blender.

2. Add the nutritional yeast, seasonings, and lemon juice.

3. Add the 1/2 cup of water and blend on high power until smooth.

4. Will look like nacho cheese sauce.

Feel free to be creative and add other seasonings to it.

I use this cheese sauce recipe in this episode of Cooking With The Confident Vegan. Me and my special guest (who now goes by Plant-Based Susy) made delicious recipes using zucchini and tofu.

I made these delicious tacos.

I will be sharing more recipes on future blog posts. What types of vegan and whole-food plant-based recipes would you like me to share? Let me know in the comments.