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Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This sauce is amazingly cheese-like. It has a very hearty taste, and contains no soy, for those with soy allergies. Delicious and smooth, good for macaroni and "cheese" or as a dip or sauce.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse cashews under warm water. Place in a bowl and cover with hot water. Let soak for 10 minutes.

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  • Combine 2 cups water, nutritional yeast, cornstarch, and mustard in a blender or food processor. Blend on high for 1 minute. Add soaked cashews and blend on high until smooth, 1 1/2 minutes or longer. Transfer to a medium saucepan.

  • Cook over low heat, whisking constantly, until sauce thickens, 5 to 7 minutes. Add more water if needed to reach desired consistency. Season with black pepper.

Nutrition Facts

196 calories; protein 7.4g; carbohydrates 15.3g; fat 13g; sodium 159.6mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/06/2020
I think this was lacking a little flavor. It needed garlic of more nutritional yeast. The thickness was perfect. I used half the recipe for a dip and if I wanted it as a sauce it would work. Read More
(1)