Dairy Free Cashew Cheese Sauce and Queso
This delicious dairy-free cashew cheese sauce is easy to make, and life-changing for anyone following a dairy-free or vegan diet!
Equipment
- Blender
Ingredients
- 1 cup + 2 tbsp raw cashews soaked overnight or in hot water for 4 hours
- 1 cup water
- 1/2 cup +1 tbsp nutritional yeast
- 1/4 cup lemon juice
- 1 1/2 tsp salt
- 1 1/2 tsp onion powder
- 3 garlic cloves
Instructions
Dairy Free Cheese Sauce Instructions
- Soak cashews in water overnight or in very hot water for 4 hours.
- Drain and rinse your soaked cashews and place them in your blender with the remaining ingredients.
- Blend on high speed for 3 to 5 minutes. 3 minutes if you want a more pourable consistency or 5 if you want a more spreadable one. It will thicken more after being refrigerated overnight.
- The sauce will be warm coming out of the blender. Portion it out into glass jars or a glass container, and allow it to cool on the counter before transferring to the fridge or freezer.
- Your dairy-free cheese sauce will last up to 5 days in the fridge and up to 3 months in the freezer.
Dairy Free Queso Instructions
- Complete all previous instructions, but before transferring your sauce to containers, add in 3/4 of a cup of your favourite salsa.
- Mix until combined, ideally in a separate bowl, to avoid the risk of staining your blender container.
- Serve immediately or transfer to your container(s) of choice and store as per the instructions above.
Notes
Nutrition
Serving: 2 tbsps | Calories: 44kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 149mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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