Say cheese! This is a rich, creamy, dreamy vegan topping you can make for the entire fam to enjoy with all of your fave snacks.
This Cheesy Cashew Sauce is vegan and gluten free, absolutely delicious, and much more nutritious than other creamy cheese sauces or dips. It also takes just five or ten minutes to make after the cashews have soaked.
This is made using oat milk and roasted cashews, giving it an extra smooth and creamy consistency. The toasty flavor of the cashews intensifies the sharp cheddar flavor of the nutritional yeast, making this a perfect topping for tots, fries, nuggets, nachos, burgers, fondue night, mac and cheese, air fryer creations, and so much more!
This simple and comforting cheese sauce has quickly become a family hit around here. Cecily dove into these cheesy tots, only pausing to say “Yummm, it’s good Mama!” I hope you’ll make this for your littles to try, as well!
If you create this recipe, be sure to tag @threebirdsonestove so I can see how you're enjoying your own batch of this rich and cheesy sauce!
Prep Time: 5 minutes
Cook Time: Less than 5 minutes
Yield: 1 Cup
Ingredients
¾ cups roasted cashews
⅓ cup oat milk, plus ¼ cup more for serving
⅓ cup nutritional yeast
¼ teaspoon dry mustard
1 teaspoon kosher salt
Freshly ground black pepper to taste
Directions
Soak the cashews in ⅓ cup oat milk for 2 hours.
Pour cashews (and milk) into food processor or blender. Add nutritional yeast, dry mustard, salt and pepper. Blend on medium-high speed until smooth, scraping sides as needed.
Add contents to a non-stick pan and whisk over low heat, slowly incorporating remaining ¼ cup oat milk. Whisk until combined and warm, 3-4 minutes. Serve warm.
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