Vegan cashew cheese sauce

Blended cashew nuts make a perfect creamy sauce that's just right to serve with pasta - or to make a vegan mac and cheese. My cashew cheese sauce recipe is quick and easy and takes just minutes to make.

Course Main Course

Cuisine British, Vegan

Keyword cashew cheese sauce

Prep Time 10

Cook Time 12

Soaking time 20

Total Time 42

Servings

Calories 461kcal

Author Cook Veggielicious

Ingredients

100 g cashew nuts
250 ml dairy free milk increase to 400ml if baking in the oven*
2 tablespoons nutritional yeast
1 teaspoon garlic granules or onion powder optional
salt and pepper to taste
parsley chopped, to serve
300 g dried pasta

Metric - US customary

Instructions

Put 100g cashew nuts in a bowl and cover with boiling water. Set aside and leave for 20 minutes.
Meanwhile bring a large pan of salted water to the boil and cook 300g pasta according to the packet instructions.
Drain the cashew nuts and place in the blender with 250ml* milk and 2 tbsp nutritional yeast. Add 1 tsp onion powder or garlic granules if using. Blend until the sauce is smooth.
Season to taste with salt and pepper.
Stir the sauce into the pasta, sprinkle over some chopped parsley and serve immediately.

Notes

If you want to make this sauce for baked macaroni cheese increase the milk quantity to 400ml - it will thicken in the oven as it bakes. Sprinkle breadcrumbs on top of the pasta and sauce and bake for 20 minutes in a hot oven.
Nutritional information is approximate and is intended as a guide only.

Nutrition