Best Ever Cashew Cheese Sauce Recipes

CASHEW CHEESE SAUCE

Cashew Cheese Sauce image

A delicious dairy-free cheese sauce, perfect for pastas, pizzas and more! Feel free to halve the recipe if you want a smaller portion.

Provided by Aimee

Categories Sauces

Time 8m

Number Of Ingredients 9

Ingredients

150g / 1 cup raw cashew nuts, soaked overnight in water
3 tbsp nutritional yeast flakes*
2 tsp miso paste or 1 tsp marmite*
1 tsp garlic powder
1 tsp onion powder
(optional) 1/2 tsp mustard powder*
1/8 tsp ground nutmeg
Salt and pepper, to taste
240ml / 1 cup unsweetened dairy-free milk (I use roasted almond)

Steps:

Drain the cashews and discard the water they were soaked in.
Add to a high-powered blender along with the rest of the ingredients and blend until smooth. Add more almond milk, if needed to create the desired consistency. I like it when it's thick but runs off the spoon.
Use straight away or add to a container and store in the fridge for up to 3 days.

Nutrition Facts : Calories 123 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize Approx 2-3 tbsp, Sodium 135 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CASHEW CHEESE SAUCE

Cashew Cheese Sauce image

This sauce is amazingly cheese-like. It has a very hearty taste, and contains no soy, for those with soy allergies. Delicious and smooth, good for macaroni and "cheese" or as a dip or sauce.

Provided by jennyp

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 30m

Yield 5

Number Of Ingredients 6

Ingredients

1 cup raw cashews
2 cups water, or more as needed
4 tablespoons nutritional yeast flakes
2 tablespoons cornstarch
2 tablespoons classic deli mustard (such as Grey Poupon®)
ground black pepper to taste

Steps:

Rinse cashews under warm water. Place in a bowl and cover with hot water. Let soak for 10 minutes.
Combine 2 cups water, nutritional yeast, cornstarch, and mustard in a blender or food processor. Blend on high for 1 minute. Add soaked cashews and blend on high until smooth, 1 1/2 minutes or longer. Transfer to a medium saucepan.
Cook over low heat, whisking constantly, until sauce thickens, 5 to 7 minutes. Add more water if needed to reach desired consistency. Season with black pepper.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 15.3 g, Fat 13 g, Fiber 2.5 g, Protein 7.4 g, SaturatedFat 2.5 g, Sodium 159.6 mg, Sugar 1.4 g

BEST EVER CASHEW CHEESE SAUCE

Best Ever Cashew Cheese Sauce image

This is a versatile cashew cheese sauce that's totally plant-based. I use it as a pasta sauce, as a pizza topping, over roasted veggies, on tacos and for grilled cheese. It doesn't reheat well, so I don't suggest making a double batch to use throughout the week. -Max Gregor, Santa Fe, New Mexico

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 cups.

Number Of Ingredients 9

Ingredients

2 cups organic raw cashews
1 tablespoon olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable broth, divided
1 tablespoon nutritional yeast
Paprika, optional

Steps:

Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight., In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer., Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.

Nutrition Facts : Calories 245 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

BEST CHEESE SAUCE

Best Cheese Sauce image

This fabulous cheese sauce is as easy to make as it is versatile. A smooth, fail-safe sauce for Welsh rarebit, Horseshoe sandwiches, vegetables, and pasta. Try it over poached eggs and toast. Wow!

Provided by Pam Witzig

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup butter
¼ cup all-purpose flour
2 cups half-and-half
2 cups shredded Cheddar cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper

Steps:

Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 12.4 g, Cholesterol 178.2 mg, Fat 59.9 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 37.8 g, Sodium 1223.1 mg, Sugar 0.6 g

CASHEW SAUCE

Cashew Sauce image

Provided by Alton Brown

Categories condiment

Time 25m

Yield approximately 1 cup

Number Of Ingredients 8

Ingredients

1/2 cup cashew butter, recipe follows
3/4 cup coconut milk
1/4 teaspoon cayenne pepper
Salt, optional
2 tablespoons honey
1/3 cup walnut oil
10 ounces (approximately 2 cups) roasted cashews
1/2 teaspoon salt

Steps:

Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice.
Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.

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*To make the cashew cheese sauce: soak the cashews in 4 cups of water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.
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