Cashew "Cheese" Sauce
I've been wanting to try out this recipe for a while now. If you google non-dairy cheese alternatives, or have looked into vegan recipes, you probably have seen cashew cheese sauce come up! I was curious to see if it really could replace a cheese sauce, which in my opinion is a little of a stretch.
Don't get me wrong, the cashew sauce taste good! However, if you are hoping for a cheesy taste to it, I think you'll be disappointed. That is why I put cheese in quotations in the title. If you simply think of it as a cashew sauce, it makes for an interesting flavor to add to your next pasta dish. The cashews have a smooth, yet nutty taste to them that is not overwhelming. The nutritional yeast gives it that "cheesy" taste that actually goes well together with the cashews.
I am not sure if I am ready to dip my chips into a bowl of cashew sauce, but I definitely like the idea of using it in a variety of dishes that sometimes just need a little something extra!
Let me know if you give this recipe a try and what you think of referring to it as a cheese sauce. Maybe I just need to get used to it a little longer?
1 cup raw cashews (soaked in water overnight)
1/2 cup nutritional yeast flakes
1 tsp garlic powder
1 tsp onion powder
1/2 tsp mustard (or mustard powder)
pinch of nutmeg
salt & pepper, to taste
1 cup unsweetened almond milk
Drain the cashews from the water and rinse them.
Add everything to a blender and blend until smooth.
Use immediately or store in fridge for up to 3 days.
*Recipe adapted from Wallflower Kitchen
If you give this recipe a try, please comment below with your thoughts. If you share it on social media, use #nibblesandbits!