I've been really wanting to try making my own cashew cheese sauce but have always been intimidated because I don't have a food processor. I came to find out that by soaking the cashews I could easily make a delicious creamy cashew cheese sauce using my immersion blender. I've since been experimenting with different takes on this basic recipe but this is the basic recipe that I have been using as a base and is definitely good on its own!
Makes about 2.5 cups
- 1 cup raw cashews
- 3/4 c almond milk
- Juice of one lemon
- 1/4 tsp paprika, heaping
- 1/2 tsp onion powder, heaping
- 1/2 tsp garlic powder, heaping
- 1/2 tsp salt
- 1/4 c nutritional yeast
- 1/2 to 1 cup water
- Soak the cashews in warm water for at least 2 hours.
- Combine all ingredients except the water.
- Using an immersion blender, work the ingredients into a smooth a consistency as possible.
- Transfer the mixture to a saucepan and heat over medium heat for 10-20 minutes stirring very frequently.
- Add 1/2 to 1 cup extra water to achieve desired consistency. Don't add extra water for more of a dip consistency. Add more water for making a cheese sauce for noodles or vegetables.
Adapted from this recipe.
