Vegan Cashew Cheese

This cashew cheese sauce is a staple in so many of my dishes. From pasta, nachos, sandwiches, even salads. The recipe comes together quick and easy in a blender, and can be heated and combined with other vegan cheeses for even more flavor. This cashew cheese really takes my dishes to the next level of flavor.

Ingredients

2 C raw cashews

1 lemon - juiced

1 tbsp salt

1 tbsp black pepper

6 tbsp nutritional yeast

4 tbsp olive oil

1 C water

2 tbsp apple cider vinegar

Directions

Add boiling water to the raw cashews and let soak for 15 minutes until squishy to the touch.

Once soaked, add cashews and water to a high-speed blender with the remaining ingredients. Blend for 2-3 minutes until silky and smooth.

For thinner consistency add more water as desired.

1/2 tsp turmeric can be added to resemble the look of cheddar cheese.

Serve immediately for a creamy sauce or refrigerate for up to 5 days.