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Close up of jar with cheese sauce, cashews and spices in background

Cashew Cheese Sauce

The Cashew Cheese Sauce is creamy, dreamy and oh-so easy to make! Once you try it, you will always want a jar on hand for all your "cheesy" recipes!
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Prep Time 1 hr 10 mins
Cook Time 15 mins
Course Main Course
Cuisine American
Servings 2 Cups

Equipment

  • Blender

Ingredients
  

  • 1 1/4 cup Cashew (Raw)
  • 2 cups Boiled Water to pour over cashews
  • 1 1/2 cup Vegetable Broth
  • 1/4 cup Nutritional Yeast
  • 1 4oz can Green Chilies
  • 1/3 cup Onion, chopped
  • 3-4 cloves Garlic, chopped
  • 1 tbsp Ground Cumin
  • 1 tsp Salt
  • 1 tsp Ancho Chili Powder (could sub with smoked paprika)
  • 1/2 tsp Garlic Powder
  • 1/2 tbsp Extra Virgin Olive Oil
  • 1/2 small Lemon, juiced

Instructions
 

  • Boil water and pour over cashews for minimum of 1 hour
  • Dice onions and garlic. Saute in olive oil until tender, apprx 4-5 minutes
  • Drain Cashews
  • Add all ingredients to blender and blend until smooth. Depending on blender, you may need to blend for a bit. I blended for apprx. 5 minutes.
  • May serve immediately or store in the refridgerator for up to 5 days.

Notes

Tips for Eating/Reheating:

  • Excellent as Nacho Cheese for Nachos or Tacos, and makes a great Tex-Mex Mac-n-Cheese!
  • Also fabulous as a dip straight out of the fridge
  • To reheat: heat on low on the stove, add a little broth if the sauce starts to dry out.
  • Store in a glass jar (with a lid) in fridge