Soak cashews in room temperature water overnight (or cover in boiling water and soak for 2 hrs, or boil for ~10m until plumped and softened)
Dice potatoes and carrots. Cover with 2" water in 4qt or larger stovetop covered pot. Bring to rolling boil for 10-15m until tender, drain in colander.
Thoroughly blend cashews, potatoes and carrots with 1/2 cup cashew milk, 1tbsp nutritional yeast, juice of 2 small lemons (or 1/4 cup apple cider vinegar), 1tsp salt, 1/4tsp black pepper.
Produces 1L of cheese sauce, meaning one serving ~= 1/3 cup ~= 5-6 tbsp ~= 100kCal. This sauce pours relatively easily; if you want a thicker, clingier, but less pourable/dippable sauce, cut the cashew milk to 1/2 cup.
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Note: half pistachio / half cashew makes for a very interesting, tangy, less cheesy and more Mediterannean tasting sauce.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Creamy Vegan Cashew Cheese Sauce recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Please consult with your doctor before making any changes to your diet.
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Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
