This is the absolute BEST vegan cheese sauce! Put it on macaroni, make nachos, add it to your breakfast burrito or anything else where you want creamy, delicious cheese sauce without dairy! We usually double it so we have lots of leftovers!
Serves 12
30 minutes to prepare
20 minutes to cook
Ingredients
1 cup water
1 cup raw cashews
3 tablespoons lemon juice
1 teaspoon paprika smoked
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 red bell pepper, roasted
1/4 cup nutritional yeast
Directions
Cover your raw cashews with water and let soak for at least 30 minutes but the longer the better. Preheat the oven to 425 degrees.
Cut your red pepper in half and remove the seeds and other insides. Bake in preheated oven until blackened and roasted through. About 15 minutes.
Drain your cashews and add them and all the other ingredients to a blender and process until smooth and hot.
Serve over your favorite whole wheat pasta, use for nachos or a vegetable sauce. Whatever you add it to will be amazing!
Cover your raw cashews with water and let soak for at least 30 minutes but the longer the better. Preheat the oven to 425 degrees.
Cut your red pepper in half and remove the seeds and other insides. Bake in preheated oven until blackened and roasted through. About 15 minutes.
Drain your cashews and add them and all the other ingredients to a blender and process until smooth and hot.
Serve over your favorite whole wheat pasta, use for nachos or a vegetable sauce. Whatever you add it to will be amazing!
