Basic Cashew Cheese Sauce Recipe

MAKES ¾ CUP
PREP TIME: 5 minutes

ACTIVE TIME: 10 minutes ½ cup sincerely nuts raw cashews, soaked in warm water for at least 1 hour and drained, water reserved

 Ingredients

5 to 6 tablespoons reserved soaking water
2 tablespoons lemon juice
2 tablespoons nutritional yeast
½ teaspoon white soy miso (or chickpea miso)

 

  1. Combine the cashews, ¼ cup of the reserved soaking water, the lemon juice, nutritional yeast, and miso in a food processor or blender and process until smooth.
  2. Add up to 2 tablespoons more water for a thinner sauce.
  3. Store in an airtight container in the refrigerator for up to 7 days.

NOTES

The cheese will thicken when chilled, so you may need to add more water to thin it back out.


    VARIATIONS

    • Smoked Gouda Cheese Sauce: Add 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon dried dill.
    • Pepperjack Cheese Sauce: Add ½ teaspoon onion powder, ½ teaspoon garlic powder, and 1 teaspoon red pepper flakes.
    • Mixed Herb Cheese Sauce: Add 2 teaspoons dried mixed herbs of your choice. I prefer ½ teaspoon dried thyme, ½ teaspoon dried parsley, ½ teaspoon dried oregano, and ½ teaspoon dried basil, but any blend will do.
    • Melty Cheese: For cheese that seems melty and browns when baked—for the main recipe or any of the variations—increase the water to ⅔ cup and add 1 tablespoon arrowroot powder or cornstarch. Transfer the cheese to a small pot and heat over medium heat, stirring constantly, 3 to 4 minutes, until it’s thickened but still drips slowly off a spoon. Pour it on top of whatever you’re baking and proceed with that recipe’s instructions.
    • Cheese Spread: Use only 3 tablespoons water, or use the regular amount and chill the cheese sauce for at least 24 hours. The sauce will thicken into a spread.

      Find this incredible ingredients and more at


    Publicación más antigua Publicación más reciente

    Dejar un comentario

    Por favor tenga en cuenta que los comentarios deben ser aprobados antes de ser publicados