BASIC CASHEW CHEESE SAUCE
SERVES 3/4 CUP
1/2 cup raw cashews, soaked in warm water for at least 1 hour and drained, water reserved
5 to 6 tbsp. reserved soaking water
2 tbsp. lemon juice
2 tbsp. nutritional yeast
1/2 tsp. white soy miso (or chickpea miso)
NUTRITIONAL VALUES
Calories: 507kcal
Fat: 34.5g (6.5g S.Fat)
Carbs: 37g
Protein: 17.7g
Sugar: 5.1g
Sodium: 206mg
METHOD
In a food processor or blender, combine the cashews, 1⁄4 cup of the reserved soaking water, lemon juice,
nutritional yeast, and miso and process until smooth. For a thinner sauce, add up to 2 tablespoons more water. Refrigerate in an airtight container for up to 7 days in the refrigerator. Because the cheese will thicken when chilled, you may need to add more water to thin it out again.
VARIATIONS
Smoked Gouda Cheese Sauce: Add 1 teaspoon smoked paprika, 1⁄2 teaspoon garlic powder, and 1⁄2 teaspoon dried dill.
Pepperjack Cheese Sauce: Add 1⁄2 teaspoon onion powder, 1⁄2 teaspoon garlic powder, and 1 teaspoon red pepper flakes.
Mixed Herb Cheese Sauce: Add 2 teaspoons dried mixed herbs of your choice. I prefer 1⁄2 teaspoon dried thyme, 1⁄2 teaspoon dried parsley, 1⁄2 teaspoon dried oregano, and 1⁄2 teaspoon dried basil, but any blend will do.
Melty Cheese: Increase the water to 2/3 cup and add 1 tablespoon arrowroot powder or cornstarch for cheese that appears melty and browns when baked—for the main recipe or any of the variations. Transfer the cheese to a small pot and heat over medium heat for 3 to 4 minutes, stirring constantly, until thickened but still dripping slowly off a spoon. Pour it on top of whatever you're baking and follow the recipe's directions.
Cheese Spread: Use only 3 tablespoons water or use the regular amount and chill the cheese sauce for at least 24 hours. The sauce will thicken into a spread.
Pepperjack Cheese Sauce: Add 1⁄2 teaspoon onion powder, 1⁄2 teaspoon garlic powder, and 1 teaspoon red pepper flakes.
Mixed Herb Cheese Sauce: Add 2 teaspoons dried mixed herbs of your choice. I prefer 1⁄2 teaspoon dried thyme, 1⁄2 teaspoon dried parsley, 1⁄2 teaspoon dried oregano, and 1⁄2 teaspoon dried basil, but any blend will do.
Melty Cheese: Increase the water to 2/3 cup and add 1 tablespoon arrowroot powder or cornstarch for cheese that appears melty and browns when baked—for the main recipe or any of the variations. Transfer the cheese to a small pot and heat over medium heat for 3 to 4 minutes, stirring constantly, until thickened but still dripping slowly off a spoon. Pour it on top of whatever you're baking and follow the recipe's directions.
Cheese Spread: Use only 3 tablespoons water or use the regular amount and chill the cheese sauce for at least 24 hours. The sauce will thicken into a spread.
