I was tired of bland, boring cashew cheese sauce recipes that tasted only like nutritional yeast and lemon juice. I decided to experiment and discovered this amazing vegan cheese sauce! My entire family loves it, even the non-vegans! Excellent on macaroni, over a baked potato, drizzled in a burrito, on taco salad, as a veggie or chip dip ... the possibilities are truly endless. I hope you enjoy.

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Recipe Summary

prep:
10 mins
additional:
1 hr
total:
1 hr 10 mins
Servings:
16
Yield:
16 servings
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Ingredients

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

Directions

Instructions Checklist
  • Soak cashews in warm water for at least 1 hour; drain.

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  • Place banana peppers plus 2 tablespoons brine in a high-powered blender. Add soaked cashews, red peppers, lemon juice, tahini, nutritional yeast, salt, and miso paste. Blend until creamy . If not blending well, add a splash of water or juice from the roasted red peppers.

Cook's Note:

Replace banana peppers with 1 small can green chilies plus a splash of vinegar, if desired.

Nutrition Facts

77 calories; protein 2.8g 6% DV; carbohydrates 5.4g 2% DV; fat 5.4g 8% DV; cholesterol 0mg; sodium 463.7mg 19% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/03/2019
I absolutely LOVED this recipe I would ve never though too To use banana peppers and the brine it really tasted so close to actual cheese. I seen the previous reviewer gave 3 stars because they said it was too thick. Now I did do some minor alterations that turned out great and creamy and smooth first I added water to the mix which is ideal to make cashew cream and milk basically so you could make it into a cashew cream first then add all the ingredients. I also added almond milk as well because I was making mines for a baked macaroni so I needed it to have that cheese sauce texture. I doubled up the recipe as well to make more and I would suggest others do this as well. I added 2 tablespoons of tapioca flour and refined coconut oil to thicken it and to make it come to a solid when baking which made it turn out marvelous. I added more nutritional yeast then recommended. I roasted my own red peppers instead of getting canned ones and I didn t chop it up I got a high powered blender so it took care of all that for me. I also added some gram flour (chickpea) & turmeric only a little not too much blended on high turned into a huge success next time I m going to add more water and either agar agar or kappa carrageenan and turn it into a solid. Thank you so much for the recipe?? Read More
(1)

Most helpful critical review

Rating: 3 stars
01/10/2019
The taste is very good all ingredients that we enjoy. I was hoping for a creamier finish. Perhaps I could add something to make it moreso. Once baked with the pasta it was a bit sticky or stiff. Suggestions? Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/03/2019
I absolutely LOVED this recipe I would ve never though too To use banana peppers and the brine it really tasted so close to actual cheese. I seen the previous reviewer gave 3 stars because they said it was too thick. Now I did do some minor alterations that turned out great and creamy and smooth first I added water to the mix which is ideal to make cashew cream and milk basically so you could make it into a cashew cream first then add all the ingredients. I also added almond milk as well because I was making mines for a baked macaroni so I needed it to have that cheese sauce texture. I doubled up the recipe as well to make more and I would suggest others do this as well. I added 2 tablespoons of tapioca flour and refined coconut oil to thicken it and to make it come to a solid when baking which made it turn out marvelous. I added more nutritional yeast then recommended. I roasted my own red peppers instead of getting canned ones and I didn t chop it up I got a high powered blender so it took care of all that for me. I also added some gram flour (chickpea) & turmeric only a little not too much blended on high turned into a huge success next time I m going to add more water and either agar agar or kappa carrageenan and turn it into a solid. Thank you so much for the recipe?? Read More
(1)
Rating: 3 stars
01/10/2019
The taste is very good all ingredients that we enjoy. I was hoping for a creamier finish. Perhaps I could add something to make it moreso. Once baked with the pasta it was a bit sticky or stiff. Suggestions? Read More
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