This recipe makes a creamy, nutty, cashew cheese sauce that we can’t get enough of. The secret that will take your cashew sauce to a whole new level is to roast the cashews. Place raw cashews into the toaster oven, on a baking sheet lined with aluminum foil, and roast for 3-5 minutes (or until cashews are browned).
Then, place all ingredients into a food processor – or high speed blender – and process on high for 2 minutes, until the cashew sauce is thick and creamy.
We always use this recipe for our BEST tofu scramble because it adds so much delicious flavor, but we can only start to imagine all the dishes this vegan cashew nut sauce can be used on. Some other ideas include pasta, roasted vegetables, seitan, as a dip for chips or veggies, and baked potatoes. Get creative!
Vegan Creamy Cashew Sauce made with Roasted Cashews.
- 1 cup raw cashews roasted
- 1 clove fresh garlic
- 4 tablespoons nutritional yeast
- 1 teaspoon turmeric
- 2 teaspoons salt-free seasoning blend
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 cup filtered water
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Measure out raw cashews on a baking sheet and roast in your toaster oven at 400F for 3 minutes, or until fragrant and roasted
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Add all ingredients to a food processor or high speed blender. Blend until smooth (about 2 minutes).
Brittany
Wow this is incredibly delicious!! Having made similar cashew cheese recipes, this one really surprised me. I didn’t have any no-salt seasoning so I just mixed a little paprika, mustard powder, garlic powder, onion powder and dried basil – which worked a treat!
The only thing is that maybe I put too much turmeric in? My version is fluro yellow! Oh well 😛
Julie
This is SO delicious! I used roasted unsalted cashews from Trader Joe’s and followed your recipe exactly and it’s delicious. My daughter, who has hated mac n cheese since she was little, loved it on the radiatore pasta I put it on. Thank you so much for the recipe!