Everyone (well, almost!) loves cheese sauce over veggies, or for dipping. But of course there are all the pitfalls of eating cow dairy products. Here is a raw, live, vegan alternative that really stands up for applause! Serve over gently chopped broccoli (food processor may over-chop and thus juice your broccoli!), chopped asparagus, and any other food you would normally top with a cheese sauce. This is also a fabulous dip, room temp or cold. Take a walk on the alive food side...

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cashews in a large bowl. Pour enough water over cashews to cover.

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  • Cover the bowl and soak cashews overnight, at least 12 hours.

  • Drain the water from cashews; place cashews in a blender. For a tangier cheddar flavor add 1/4 cup freshly squeezed lemon juice to cashews. Pour enough water to come to 1/4-inch below of the top of the cashews. Blend until partially smooth.

  • Place nutritional yeast, onion, sunflower seed oil, salt, garlic powder, tamari sauce, turmeric, and cayenne pepper in blender. Blend until smooth.

Cook's note:

Vary thickness of sauce by increasing or decreasing water.

Nutrition Facts

174.2 calories; protein 7g 14% DV; carbohydrates 11g 4% DV; fat 12.7g 20% DV; cholesterolmg; sodium 334.3mg 13% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2015
Five stars from a non cheese lover. I am not vegan just not a big fan of cheese-especially cheddar. I do not like cheese on my veggies and if I can find a way to keep cheese out of my recipes I will. Having said that this recipe is really good. I added a bit more lemon than written and and added more turmeric. This went nicely with some chips. I also used it on a sandwich with toasted bread which proved messy but good. It goes very nicely with pickles capers and pickled jalapeños. I am betting that this will make a wonderful jalapeño popper. I will report back. Thank you for the recipe. It is wonderful! Read More
(4)

Most helpful critical review

Rating: 1 stars
05/24/2019
Where is the cheese at the title says medium cheese sauce but there is no cheese in the ingredients!!? Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/14/2015
Five stars from a non cheese lover. I am not vegan just not a big fan of cheese-especially cheddar. I do not like cheese on my veggies and if I can find a way to keep cheese out of my recipes I will. Having said that this recipe is really good. I added a bit more lemon than written and and added more turmeric. This went nicely with some chips. I also used it on a sandwich with toasted bread which proved messy but good. It goes very nicely with pickles capers and pickled jalapeños. I am betting that this will make a wonderful jalapeño popper. I will report back. Thank you for the recipe. It is wonderful! Read More
(4)
Rating: 4 stars
12/06/2015
I will make it again and use less water. The flavor is excellent but I wished I'd remember the cook's note about varying the amount of water before adding the water to the blender. Still it's very good and I can imagine a 100 different ways to use this delicious dish! Read More
(1)
Rating: 5 stars
04/10/2016
Really good! Read More
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Rating: 2 stars
12/31/2016
So so ok but not as good as the reviews indicated. I can say it was edible. But I would not make it again. Read More
Rating: 1 stars
05/24/2019
Where is the cheese at the title says medium cheese sauce but there is no cheese in the ingredients!!? Read More