Cashew ‘Cheese’ Sauce



One thing I used to miss from time to time was a cheese spread or a cheese sauce for pasta, that being said mac n cheese was never on the menu for me and most likely never will be.  Even when I could tolerate cheese and gluten, I loved cheese (lots of it) and regular gluten-containing pasta (again, lots of it) but mac n cheese just made me feel (and still does) very, very queasy at the thought of it!  I love cheese sauce on any other pasta but macaroni, hell no!

This sauce is good, so so good.  You can make it thicker to use as a spread or thin it out for a pourable sauce.

It’s best to soak the cashews overnight as the longer they soak the smoother the sauce, I have made the sauce when I’ve only soaked the cashews for about 6-8 hours and it still worked well.  It’s not a quick recipe that you can decide on the spur of the moment to make but once your cashews have been soaked it literally takes minutes to throw together.

If you find the sauce too sour for you I’d suggest using less apple cider vinegar.

Cashew nuts are great for bone health due them containing calcium, magnesium, iron, zinc and folate!  These nutrients also help collagen form, which we need for skin health and the tissues of our body.


-1 cup raw unsalted cashews, soaked in water overnight or at least 8 hours

-1/4 cup nutritional yeast

-1 Tbsp. apple cider vinegar

-1 Tbsp. Dijon mustard

-juice of 1/2 lemon

-1/4 to 1/2 cup water

-salt to taste

How To Make

Drain the cashews and place in a blender with all the ingredients except the water.

Blend until the cashews are starting to break up then add 1/4 cup of water and blend on high-speed.

If you prefer a runnier consistency add more water and continue to blend.

This stores in an airtight container in the refrigerator for up to 1 week.


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