Cashew Cheese Sauce and Dip
This creamy cashew cheese sauce and dip is easy to make in minutes with just 7 ingredients! This vegan "cheese" is gluten-free, oil-free and soy-free too. Extremely versatile, you'll want to use it on all your favorite foods.
Cover cashews in boiling water and allow to **soak for 10 minutes.
While the cashews are soaking, add nutritional yeast, salt, garlic powder, onion powder and turmeric to a high-powered blender.
When the cashews are done soaking, drain them and add them to the blender followed by water and lemon juice. Blend on high until smooth and creamy, stopping to scrape down the sides as needed. Add 1-2 tablespoons more water to thin out if needed.
*If you want the sauce/dip to be warm when serving, use hot water when blending. Personally, I think it tastes best at room temperature or cold after being refrigerated.
**If you prefer, you can soak the cashews in cold water for 4-6 hours instead.
Store cheese sauce/dip in an airtight container in the refrigerator for up to 5 days.
Enjoy leftovers cold, room temperature or warm. To warm up the sauce/dip, place desired amount in a microwave-safe bowl and microwave in 10-second intervals until warm throughout, stirring in between. If it seems too thick, you can mix in a splash of water when reheating it.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Calories: 143kcal | Carbohydrates: 9g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Fiber: 2g