/' http-equiv='refresh'/> Vegan Outreach Lincoln and East Midlands: Recipe: The best "cheese" sauce ever


Recipe: The best "cheese" sauce ever

Found this recipe the other day and made it last week, we ended up having it two days in a row it was that good.

1-1/4 C raw cashews
1/2 C nutritional yeast
2 tsp onion powder
1 to 2 tsp salt, to taste
1 tsp garlic powder
1/8 tsp white pepper
3-1/2 C nondairy milk
3 Tbs cornstarch
1/2 C oil
1/4 C light (yellow or white) miso
2 Tbs lemon juice
Place cashews in a large-sized bowl of the food processor and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in spices.
In a heavy saucepan, combine milk, cornstarch and oil(s). Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice.

Put on top of anything, pasta, veg etc etc


  1. do you put this in the fridge to set? can you grate it?

  2. Vegan Outreach Lincoln and East MidlandsJan 21, 2012, 4:08:00 PM

    It's a sauce so it's fairly runny. You put in on whatever you want, we made a stew then put it in top. It also went well with pasta for mac and cheese!