Vegan cheese is a funny thing; some is good, some not so much. When we “cheat” and eat dairy, cheese is often our temptress. A beautiful cheese sauce on Brussels sprouts, a cheese dip, mmm. Few things tantalize our taste buds like cheese. - Healthy Recipes from Tiffany
Nothing upsets my tummy like cheese, either. I don’t like to “go without” when it comes to appreciating good food, so going without silky cheese sauce is simply unacceptable.
The Youngren family is now in love with this new vegan cheese sauce. After several attempts – each awe-inspiring, but left room for improvement – we have developed what we believe to be the perfect vegan cheese sauce.
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Vegan Cheese Sauce
Ingredients
- 2 Cups Raw Cashews, soaked OVERNIGHT
- 1/4 Cup Nutritional Yeast (gluten free)
- 1 Cup Pure Water
- 1 teaspoon Kosher or Sea Salt
- 2 Lemons (juiced) about 4 Tablespoons
Instructions
- Soak cashews in water overnight. Container should be twice the volume of the cashews - cover cashews with enough water to fill container.
- Drain water from cashews and place in blender and add nutritional yeast, 1 cup pure water, salt, and lemon juice.
- Blend until silky.
- Serve silky vegan cheese dip, on vegetables, or with pasta.
© 2011-2012 Transfer of Health, Tiffany Youngren
What do you love this vegan cheese dip recipe served with?
Share your ideas and experiences below!
