Add all the ingredients to a high-speed blender or food processor and blend until smooth.
2
Taste and adjust for additional flavor of choice, like nutritional yeast for a cheesier flavor, lemon juice for more tartness or garlic powder for well, more garlic flavor!
3
Depending on the consistency of the cheesy sauce you enjoy, add 1–2 more tablespoons of water as needed.
Chef's Notes
Substitutions If you cannot find nutritional yeast, use 1 Tbsp of organic mellow white miso or chickpea miso in its place.
Nut-free Use raw sunflower seeds in place of cashews.
Prep Ahead Soak the cashews ahead of time and drain. Store in an airtight container in the refrigerator for up to 2 days before making this recipe.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Ingredients
1cupcashews (soaked in hot water for 30 minutes)
4tbspnutritional yeast
2tbsplemon juice (freshly squeezed)
1tspgarlic powder
¼tspsalt (optional, +1/4 tsp as desired)
½cupwater (more as needed)
Directions
1
Add all the ingredients to a high-speed blender or food processor and blend until smooth.
2
Taste and adjust for additional flavor of choice, like nutritional yeast for a cheesier flavor, lemon juice for more tartness or garlic powder for well, more garlic flavor!
3
Depending on the consistency of the cheesy sauce you enjoy, add 1–2 more tablespoons of water as needed.
