Recipe: Delicious Vegan Cheese Sauce

Vegan Cheese Sauce. Hemp Seeds, Nutritional Yeast, and EVOO in One Dangerously Decadent Cheese Sauce. A super simple and nut-free plant-based recipe which requires only a handful of ingredients. This vegan queso is perfect for pizza, nachos, Mac and Cheese, burgers, pasta bake, toast, and more savory recipes.

This vegan cheese sauce is the best one I've ever tried, by far! It's made with potatoes, carrots, onions, and few cashews (or white beans) as the base and tastes amazing on pizza, baked potatoes, nachos, and more! Links included for ricotta, mozzarella, and sweet potato cheeses. You can cook Vegan Cheese Sauce using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Vegan Cheese Sauce

1. You need 1 1/2 cups of raw cashews (soaked overnight).
2. Prepare 1/4 cup of nutritional yeast.
3. Prepare 3/4 cup of water.
4. You need of juice of one Meyer lemon (I have Meyer lemons in my yard and they are a bit less acidic so if you use a regular lemon start with half a lemon and build from there to taste).
5. Prepare 1/4 teaspoon of red pepper flakes.
6. It's 1/2 tsp of salt or more to taste.
7. You need 1/4 teaspoon of garlic powder.
8. You need of Vitamix or other high powered blender is the best.

Ideal for lasagnas, pastas, vegan mac and cheese or anywhere you would usually use a cheese sauce. Making a vegan cheese sauce really couldn't be easier. You start off with a basic vegan white sauce - also called bechamel sauce and then with just a few added extras, it magically turns into cheese sauce! Creamy gooey cheesy goodness without the actual cheese!

Vegan Cheese Sauce instructions

1. Soak your cashews overnight in the fridge in clean, filtered water.
2. Drain your cashews and then throw them into a high-powered blender like a Vitamix. add the water and then pulse a bit to break up the cashews and start getting them creamy..
3. Add all of your other ingredients and then blend until super creamy. Makes about 2 cups. Pour into a mason jar and it lasts for about a week in the fridge but it tastes so good it will not last that long. You serve it warm- I like to put it on the stove top or even microwave it for quick chips and cheese..

I'm not vegan, but trying to eat a lot more plants, and hopefully give up meat dairy and eggs completely in the near future. I made pasta with the sauce, (nutritional yeast version) tomatoes and mushrooms, and I topped it with breadcrumbs and shredded vegan cheese and it turned out great! Of course it's not quite cheese, but I loved it anyway. All of my vegan cheese recipes to this point have included cashews, because when soaked and then blended with other ingredients, they make a really rich, thick and creamy cheese sauce. I fell in love with cashews awhile back for their ability to create such rich, creamy dishes such as the cheeses above and sour cream.

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