This vegan cheese sauce recipe is very easy and quick to make. It takes me about 10 minutes to whizz up this sauce. Of course you do have to have your cashews already pre-soaked.
I made this recipe very minimalistic on purpose. We use vegan cheese sauce in so many different ways and forms, that I wanted to create a recipe which was easy to adjust to your liking or in which way you will need to use this sauce.
This sauce can be used in many different ways, …think of;
- mac n’ cheese
- dip for fries or fritters (vegetable fritters)
- on a veggie burger
- on a baked potato
- dress your vegetables (cauliflower, broccoli)
- as a spread on your favourite wrap or sandwich
Ideas enough!, for this easy vegan cashew cheese sauce.
Adjust this vegan cheese sauce to your liking and usage…
There are tons of things you can do to adjust this cheese sauce.
In this recipe I have used milk, but if I want more complex and acidic flavours I add more wine, and use a good home made vegetable stock instead of milk.
This cheese sauce works really well with herbs. Think of Thyme, Rosemary or sage. To use on a pasta, with some mushrooms or on top of your favourite veggies.
If you are thinking to use this sauce with nacho’s or taco’s you might want to add some spice, like paprika, or aleppo pepper.
Or maybe more with mace or nutmeg for drizzling over your cauliflower or broccoli dishes.
The possibilities are really endless.
Just get used to whizzing up this basic sauce and adjust to need. If you want a really smooth silky sauce you will have to sieve it after blending. The sauce will keep in a closed container in the fridge for about 3 days. Let me know if and how you use this recipe. I love to see your food pictures! Add @haricoco1 to your instagram post.