Silky smooth Cashew Cheese Sauce made with just a handful of ingredients in minutes. It tastes rich, creamy and cheesy and is super versatile. Use it any way you would regular cheese sauce!
PREP TIME: 5 minutesminutes
COOK TIME: 0 minutesminutes
Cashew soaking 15 minutesminutes
TOTAL TIME: 20 minutesminutes
Servings: 4servings (makes a total of 1 cup/240 mls)
¾ to 1 cup (180 ml to 240mls)plant milk, (must be unflavoured & unsweetened)
INSTRUCTIONS
Put the cashews in a small bowl and pour over enough boiling water to cover. Leave to soak for 15 minutes. Even if you have a high-powered blender it's worth doing this as it makes the sauce extra silky and glossy!
Drain the cashews through a sieve, (discarding the water) and add them to a blender along with all of the other ingredients. Start off with the lowest quantity of milk so that you can adjust to suit your needs.
Blend until completely smooth. Check the consistency and add more milk as necessary, blending for a few seconds between each addition to combine.
Finally taste to check the seasoning and adjust as necessary.
NOTES
Store leftovers in a sealed container in the fridge for 4 to 5 days or the freezer for up to 3 months. If freezing, I recommend blending again once it's defrosted because the texture changes slightly.To reheat, microwave it for 30 seconds then stir and repeat until it is heated through. Or pour into a small pan and heat very gently on the stove top. Add a little water or plant milk to thin as necessary.Success tip: When tossing through hot pasta, before draining the pasta, scoop out half a mug of the pasta water and set aside. The sauce thickens when it gets hot, so when you toss the sauce through the pasta add a few drops of the pasta water to thin a little. The starch in the water helps make the sauce extra glossy!