This is a versatile cashew cheese sauce that's totally plant-based. I use it as a pasta sauce, as a pizza topping, over roasted veggies, on tacos and for grilled cheese. Because it doesn't reheat well, I don't suggest making a double batch. —Max Gregor, Santa Fe, New Mexico
Ingredients
- 2 cups organic raw cashews
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups vegetable broth, divided
- 1 tablespoon nutritional yeast
- Paprika, optional
Directions
- Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight.
- In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer.
- Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.
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