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Vegan Cheese Sauce – Creamy, Dreamy and Totally GF

Cuisine vegan dinner, vegan snack
Prep Time 25 minutes
Total Time 25 minutes

Ingredients

  • 3/4 cup raw cashews *see Sound Bites for info about this cool drupe
  • 1/4 cup diced carrots
  • 1/3 cup diced onions
  • 1 c vegetable broth I used Better Than Boullion
  • 2 teaspoons cornstarch
  • 3 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 2 teaspoons soy sauce
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon smoked paprika

to make queso

  • 1/4 to 1/2 cup diced drained tomatoes
  • diced jalapeño to taste

Instructions

  1. Soak cashews in clean water over night. Or, do what I did and place them in a pot of boiling water for 20 min. Drain.
  2. While cashews are boiling, saute the carrot and onion in the olive oil until soft (about 10 min).
  3. In a small bowl whisk the cornstarch into the broth until dissolved.
  4. Place drained cashews, carrots, onions and the remaining ingredients into a blender and process on high speed until super smooth. Salt to taste.
  5. For the queso, mix in some diced tomatoes and jalapeños, a lot or a little depending on how spicy you like it.

Recipe Notes

OK, so did you guys know that the cashew is actually a kidney shaped seed that is found growing on the outside of a cashew apple, which grows on the cashew tree? Native to Brazil, cashews are good for the heart, super-high in copper and magnesium which protect against some cancers and support bone health respectively.Click here for a cool picture of the cashew in it's natural form as well as a little background on this fascinating drupe.