This cheese sauce has a great flavor that pairs well with veggies and pastas alike. Kids love it and you don’t even have to tell them it’s not really cheese. Your secret is totally safe with me!
I have enjoyed this in a number of raw-friendly ways but haves also tossed some I had left over with tuna, peas and pasta for a quick, easy and family pleasing meal. Flavor-wise, using it this way greatly resembles the “helper” stuff most people buy in boxes at the store. However, I believe it should go without saying that this is by far a much healthier alternative. It is vegan-friendly and goes over great with the spouse and kiddos alike!
Need ideas for new ways to use this sauce? Be sure to check out a couple of our favorites, Zukaroni & Cheese and Veggie Max’n’Cheese!
Ingredients
2 tsp Lemon Juice
½ – ¾ cup Water, or as needed to blend
½ – ¾ tsp Sea Salt
2 tbsp + 2 tsp Nutritional Yeast
*I have been told that not all nutritional yeast is created equal. I use the stuff out of the bulk bins at whole foods. This may not make a big difference in a lot of recipes but I have a hunch it can in this one.
Instructions
As noted, the cashews should be pre-ground. For this they need only a few seconds in a mini food processor or grinder. If you don’t have one of either of these, you may elect to pre-soak. For this, I would recommend starting with ½ cup of water when blending. Adjust water content while blending as needed to encourage blending and to reach desired consistency.
Combine cashews, lemon juice, and water in a (mini) blender and process until smooth. You may need to stop occasionally to scrape down sides to help keep it going.
You may give this more of that yellow-orange color with a pinch of turmeric, if desired. Just be careful not to add too much.
