Dairy Free Garlicky Cheese Sauce
This will blow your mind for your next pasta night — try it out!
Ingredients
- 1 cup raw cashews
- 1/2 cup unsweetened almond or dairy free milk
- 2-3 cloves garlic
- 2 tbsp olive oil
- 1 lemon, squeezed
- 2 tbsp nutritional yeast
- 1 tsp sea salt
- 1/2 tsp white pepper
- 1/2 tsp onion powder
- 1/2 tsp red chili flakes
- 1/2 tsp turmeric powder
Instructions
- Add cashews to a glass or bowl and pour near boiling water over the top. Let sit for 10-15 minutes to soften, then strain.
- Add strained cashews and remaining ingredients to a high-powered blender and blend until smooth. Adjust with additional sea salt, to taste.
- Mix desired amount with pasta of choice (I use Jovial brand gluten-free brown rice pasta) and save additional in an airtight container for up to 5 days in the fridge.
I’m on the Whole Food, Plant-Based, no salt, no oil, no sugar (WFPBSOS) diet. It works best to curb the pain of neuropathy. Why does this recipe call for oil? Do you think it would work without oil? Shouldn’t the cashews contain enough fat? I’m leery of trying it in case I end up wasting a full cup of cashews.
Great recipe but horrible annoying pop up distracting ads covering the screen makes me stop coming here.
YUM! I’ve tested out many cheese sauce substitutes and this is by far my favorite. Totally satisfied, has an amazing ingredient list, and great texture.
I am one who is typically skeptical about “substitutes” since most of them have fake or added ingredients that are not the best for you. BUT as an avid Mac n Cheese lover, this was amazing and satisifyed all my cheese cravings. High recommend!!