MAKES ¾ CUP
PREP TIME: 5 minutes
ACTIVE TIME: 10 minutes
½ cup raw cashews, soaked in warm water for at least 1
hour and drained, water reserved
5 to 6 tablespoons reserved soaking water
2 tablespoons lemon juice
2 tablespoons nutritional yeast
½ teaspoon white soy miso (or chickpea miso)
Combine the cashews, ¼ cup of the reserved soaking
water, the lemon juice, nutritional yeast, and miso in a
food processor or blender and process until smooth.
Add up to 2 tablespoons more water for a thinner
sauce. Store in an airtight container in the refrigerator
for up to 7 days. The cheese will thicken when chilled,
so you may need to add more water to thin it back out
VARIATIONS
Smoked Gouda Cheese Sauce: Add 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½
teaspoon dried dill.
Pepperjack Cheese Sauce: Add ½ teaspoon onion powder, ½ teaspoon garlic powder, and 1 teaspoon
red pepper flakes.
Mixed Herb Cheese Sauce: Add 2 teaspoons dried mixed herbs of your choice. I prefer ½ teaspoon
dried thyme, ½ teaspoon dried parsley, ½ teaspoon dried oregano, and ½ teaspoon dried basil, but any
blend will do.
Melty Cheese: For cheese that seems melty and browns when baked—for the main recipe or any of the
variations—increase the water to ⅔ cup and add 1 tablespoon arrowroot powder or cornstarch. Transfer
the cheese to a small pot and heat over medium heat, stirring constantly, 3 to 4 minutes, until it’s
thickened but still drips slowly off a spoon. Pour it on top of whatever you’re baking and proceed with
that recipe’s instructions.
Cheese Spread: Use only 3 tablespoons water, or use the regular amount and chill the cheese sauce for
at least 24 hours. The sauce will thicken into a spread.
Basic Cashew Cheese Sauce
