This dairy-free cheese sauce is all about versatility. When you’re pressed for time in the kitchen, a multipurpose recipe is just what you need. With this drizzle-able non-dairy cheese sauce, you can pull virtually anything out of your fridge or pantry and make it taste fantastic. Trying to eat more veggies? Roast or steam them and cover with cashew cheese sauce. Try out this quick meal: prep whatever grain you have on hand (pasta, quinoa, rice, couscous), layer on a half-cup of beans, top with cooked vegetables, and drizzle the whole thing with cheese sauce! You’ll find a plethora of other ways to use this sauce; make it once and you’ll be hooked!
Dairy-Free Cheese Sauce Ingredients
1 cup raw cashews (soaked at least 30 minutes and rinsed)
¼ cup nutritional yeast
1 clove garlic, crushed
Juice of 1 lemon
⅛ teaspoon each sea salt and pepper
¼ teaspoon turmeric
¼ cup + 2 tablespoons plain unsweetened plant-based milk
1. Blend all ingredients in a high-speed blender until smooth. You might have to turn it off and scrape down the sides with a spatula every now and then or use the blender’s plunger to keep things moving. Taste and adjust seasonings, if you like.
2. When the mixture is completely smooth, you’re done! If there is any left, store in an air-tight container in the fridge for up to five days.
Recipe and photo reposted with permission of Julia Murray, a Switch4Good athlete, Olympian, food blogger, and co-founder of 80/20 Plants. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!