Vegan Cheese Sauce
- Anthology of Crumbs
- Sep 27
- 1 min read
1
Searing the Beef
Nut free option: Omit cashews and replace with an extra ½ cup potato.
Make ahead: Keeps for 1 week in the fridge. Reheat gently on the stove with a splash of water.
Serving: Perfect for casseroles, nachos, grain bowls, or vegetables.
Variations: Stir in smoked paprika for a deeper flavor or a spoonful of mustard for sharpness.
Notes
1
Soak cashews overnight, or quick soak in boiling water for 30 to 60 minutes. Drain and rinse.
2
Place potatoes and carrots in a small pot, cover with water, and simmer 10 to 15 minutes until tender. Drain.
3
Add cashews, potatoes, carrots, nutritional yeast, oil, water, lemon juice, salt, garlic, and vinegar to a blender. Blend until smooth, adding water if needed.
4
Taste and adjust seasoning. Stir in hot sauce for a spicy kick. Store chilled for up to 1 week.
Instructions
¼ cup (35 g) raw cashews (soaked)
1¼ cups (190 g) peeled and diced yellow or red potatoes
½ cup (60 g) peeled and diced carrots
2 to 3 Tbsp (8 to 11 g) nutritional yeast (to taste)
2 Tbsp (30 ml) grapeseed oil
refined coconut oil
or olive oil
2½ Tbsp (37.5 ml) water
1½ tsp (7.5 ml) fresh lemon juice
½ tsp fine sea salt (to taste)
1 medium garlic clove (peeled)
½ to ¾ tsp white wine vinegar (to taste)
sriracha or other hot sauce (optional to taste)
Vegan Cheese Sauce
Anthology of Crumbs
Golden and velvety, this cheese sauce transforms the simplest meals into comfort food. Cashews, potatoes, and carrots blend with lemon, vinegar, and nutritional yeast to create a sauce that is rich without dairy, savory without cheese, and endlessly versatile. Spoon it over a casserole, dip into it with nachos, or drizzle it over roasted broccoli. It is a sauce to keep close by in the kitchen.
Servings :
2 cups
Calories:
Prep Time
15 minutes (plus soaking time)
Cooking Time
15 min
Rest Time
0
Total Time
30 minutes (plus soaking time)0
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