Smoky Vegan Cashew Cheese Sauce
Try this recipe the next time you want a cheesy dip. It's perfect on nachos, as a dipping sauce, or even on pasta!
- ¾ cup raw cashews soaked in hot water for 15 minutes
- ¼ cup carrots chopped
- ⅓ cup onions chopped
- 1 cup low-sodium vegetable broth
- 2 teaspoons corn starch
- 3 tablespoons nutritional yeast optional
- 1 tablespoon lemon juice
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon yellow mustard
- ½ teaspoon smoked paprika
Add the chopped onion and carrots to a nonstick pan over medium heat and sauté with a bit of water until soft.
In a blender, add the onion and carrots along with the rest of the ingredients and blend until smooth. Adjust seasonings to taste.
Enjoy cold or heat up on the stove to thicken it a bit and warm it up.
Serving Suggestions: Use as a dip with veggies or tortilla chips or serve over pasta, quinoa, or baked potatoes.
Want more flavor? Add more spices, lemon juice, and nutritional yeast, or even a jalapeño to give it a kick.
Smoked paprika is necessary for the flavor profile of this recipe. If you cannot find smoked paprika, try adding some liquid smoke, or use more nutritional yeast to up the cheesy flavor.