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Veggie Cashew Cheese Sauce Recipe

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3.8 from 6 reviews

A creamy, flavorful veggie cheese sauce made from butternut squash, carrots, and nutritional yeast, blended to smooth perfection. This versatile vegan sauce is perfect as a cheese substitute for pasta, dips, or loaded nachos, offering a nutritious and dairy-free alternative bursting with wholesome ingredients.

  • Total Time: 15 minutes
  • Yield: 8 servings

Ingredients

Vegetables

  • 2 cups butternut squash, peeled and cubed (or summer squash)
  • 2 medium carrots (or about 10 baby carrots)
  • 2 cloves garlic, minced

Liquids and Oils

  • 1 tablespoon olive oil
  • 2 cups vegetable broth (or water)
  • 1 teaspoon lemon juice

Flavorings and Seasonings

  • 1/4 cup nutritional yeast
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika (or smoked paprika)
  • 1/8 teaspoon turmeric
  • 1/2 teaspoon salt (or to taste)

Main Thickening Ingredient Options

  • 1 cup raw cashews (or 1 1/4 cup potatoes peeled and cubed, or 1 can white beans drained and rinsed)

Instructions

  1. Warm Garlic in Oil: Add olive oil to a saucepan and then add minced garlic. Turn on the heat to the lowest setting and let the garlic warm in the oil gently while preparing the other ingredients, allowing flavors to infuse without burning.
  2. Add Vegetables: Peel and cut the butternut squash and carrots into bite-sized pieces, then toss them into the saucepan with the warmed garlic and oil.
  3. Add Thickening Ingredient: Add your choice of raw cashews, white beans, or peeled cubed potatoes to the saucepan with the vegetables.
  4. Add Liquids and Seasonings: Pour in 2 cups of vegetable broth, then add onion powder, paprika, turmeric, lemon juice, and nutritional yeast. Increase heat to medium and bring the mixture to a simmer.
  5. Simmer Until Soft: Let the mixture simmer for about 10 minutes, or until all vegetables are tender and easily pierced with a fork, ensuring easy blending.
  6. Blend Until Creamy: Use an immersion blender directly in the saucepan to blend the mixture for 2-3 minutes until very smooth and creamy. Alternatively, transfer to a blender and blend thoroughly.
  7. Serve: Use the creamy veggie cheese sauce just like dairy cheese sauce. Pour over pasta, use as a cheese dip, or drizzle over loaded vegan nachos to add delicious cheesy flavor without dairy.

Notes

  • Cashews provide a rich, creamy texture but can be substituted with potatoes or white beans for nut-free options.
  • Adjust salt based on the sodium content of your vegetable broth and personal taste preferences.
  • For a smoky flavor, use smoked paprika instead of regular paprika.
  • The sauce can be refrigerated for up to 4 days and reheated gently on the stovetop.
  • This recipe is naturally vegan and gluten free.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/veggie-cashew-cheese-sauce-recipe/