Amazingly, this sauce tastes like cheese. For individuals who are allergic to soy, it has a very robust flavor and doesn’t include soy. Delicious and silky, great as a dip or sauce, or added to macaroni and “cheese.”
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 cup raw cashews
- 2 cups water, or more as needed
- 4 tablespoons nutritional yeast flakes
- 2 tablespoons cornstarch
- 2 tablespoons classic deli mustard (such as Grey Poupon®)
- ground black pepper to taste
Instructions
- Rinse cashews under warm water. Place in a bowl and cover with hot water. Let soak for 10 minutes.
- Combine 2 cups water, nutritional yeast, cornstarch, and mustard in a blender or food processor. Blend on high for 1 minute. Add soaked cashews and blend on high until smooth, 1 1/2 minutes or longer. Transfer to a medium saucepan.
- Cook over low heat, whisking constantly, until sauce thickens, 5 to 7 minutes. Add more water if needed to reach desired consistency. Season with black pepper.
Reviews
I think this was lacking a little flavor. It needed garlic of more nutritional yeast. The thickness was perfect. I used half the recipe for a dip and if I wanted it as a sauce it would work.