This vegan cheese sauce is the real deal!It comes together in just 5 minutes without any cooking! This is the best dairy-free cheese sauce to use on everything from veggies and baked potatoes, to nachos, pasta, and more! Oil-free, gluten-free, and made without coconut or soy.Yield: makes about 2 cups
If using a standard blender, about 1 hour before you plan to make cheese sauce, place cashews in a bowl, cover with boiling water, soak for an hour, then drain and proceed.Combine all ingredients in a high-speed blender, and blend on high for 1 to 2 minutes or until completely smooth.
After blending, taste and adjust salt/acid balance, as desired. Even the slightest tweaks in salt, lemon, rice vinegar, cashews, or water can "fix" the flavor if it's too tangy or salty for your preference.
The sauce will get warm during blending. It can be used right away, or refrigerated until ready to use. The cheese sauce will thicken as it cools.
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Notes
Store leftover cheese sauce in the refrigerator for up to 5 days. Can also be frozen. Thaw and briefly heat the sauce to restore to its original creamy consistency.Soaking cashews - a high-speed blender like a Vitamix produces the best texture in this sauce because it fully breaks down the nuts and oats. If using a regular blender, follow the standard method for soaking cashews, either overnight at room temperature or in hot water for 1 to 2 hours.