Cheesy Cashew Nut Sauce or Dip (Vegan & Gluten Free)
This flavoursome vegan cheesy cashew nut sauce can be used for pouring over steamed veg and baked potatoes or as a lasagne component. Make it slightly thicker and it makes an excellent dip.
Soak the cashew nuts in water for at least 2 hours then rinse and drain.
100 g cashew nuts
Make the stock by throwing the veg, herbs, pepper and salt in a pot and covering with water. Cover and bring to the boil, then simmer for 20-30 minutes.
1 medium carrot, 1 small onion, 1 clove garlic, 3 black peppercorns, 1 bay leaf, 1 parsley stalk, 1 pinch sea salt
Drain the stock and remove the bay leaf and parsley stalk from the veg.
Place the drained veg into a power blender with the remaining ingredients and 50ml of the liquid stock. Blitz until the sauce is smooth. This will give a good dipping consistency. To make a pourable sauce, add more stock until the required consistency is achieved.
50-100 ml vegetable stock, 2 tbsp nutritional yeast, 1 tsp apple cider vinegar, 1 tsp English mustard, ½ tsp tamari (affiliate link)
Notes
The longer you can soak the cashew nuts the better - best soaked overnight or for 8 hours if possible.Keeps covered in the fridge for up to a week.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.