Ingredients
Scale
- 1 cup soaked cashews
- 1 cup non‑dairy milk (almond, oat, or cashew)
- ¼ cup nutritional yeast
- 1 Tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt, to taste
- (Optional) Coconut oil
- (Optional) Turmeric or smoked paprika
Instructions
- Soak cashews in warm water for 15–20 minutes (hot water for faster softening).
- Drain cashews and blend with non‑dairy milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt until smooth.
- Pour into saucepan over medium heat and simmer, stirring, for 3–5 minutes until thickened.
- Taste and adjust seasoning; add more lemon juice or spices as desired.
- Serve over pasta, veggies, nachos, baked potatoes, or use as dip or casserole mix‑in.
Notes
Make ahead and store for 4–5 days in the fridge; reheat gently with added non‑dairy milk if needed. Substitute cashews with soaked almonds, silken tofu, or cauliflower. Add cayenne or hot sauce for heat; stir in vegan cheese (e.g., Violife, Miyoko’s) for extra meltiness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending & Stovetop
- Cuisine: Plant‑Based/Modern
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg