How To Make Creamy Vegan Cashew “Cheese” Sauce
Make a dairy-free and vegan pair of pasta and salads with this cashew cheese sauce. The nuts blended with lemon juice and salt until rich and smooth.
Place the cashews in a bowl and cover with about 2 inches of warm water. Soak for at least 4 hours up to 8 hours.
When ready to make the cashew cream, drain and rinse the cashews. Place them in a blender along with ¾ cup fresh water, lemon juice, and salt.
Puree until smooth and pourable, adding more water as needed.
Use it immediately, or transfer it to an airtight container and store in the refrigerator for up to 5 days. Or freeze it for up to 3 months.
- Calories: 389.34kcal
- Fat: 30.72g
- Saturated Fat: 5.45g
- Monounsaturated Fat: 16.66g
- Polyunsaturated Fat: 5.49g
- Carbohydrates: 21.83g
- Fiber: 2.34g
- Sugar: 4.39g
- Protein: 12.79g
- Sodium: 488.33mg
- Calcium: 33.91mg
- Potassium: 472.57mg
- Iron: 4.69mg
- Vitamin C: 4.28mg
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