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Vegan Cashew Cheese Sauce
Ingredients
| 1 cup | 240 ml | raw unsalted cashews, soaked in hot water for 15 minutes, then rinsed and drained |
| 1/4 cup | 60 ml | nutritional yeast |
| 1/2 cup | 120 ml | unsweetened almond milk |
| 1/4 tsp | 1.3 ml | dried garlic |
| 1/4 tsp | 1.3 ml | onion powder |
| 1 tsp | 5 ml | ground turmeric |
| 1/4 tsp | 1.3 ml | sea salt |
Instructions
- Combine the soaked and drained cashews, nutritional yeast, almond milk, dried garlic, onion powder, turmeric, and sea salt in the base of a high-speed blender.
- Blend on high for 15-20 seconds, or until the sauce is thick and creamy.
- Pour into a jar. Use immediately, or store in the refrigerator for up to 5 days.
