Vegan Faux Cheese Sauce Recipe

Raw cashews: These need to be soaked in water for at least 2 hours to soften them for blending.

Water: Used to help blend the cashews into a smooth sauce.

Nutritional yeast: Adds a cheesy flavor to the sauce.

Lemon juice: Provides a tangy taste to balance the flavors.

Garlic powder: Adds a subtle garlic flavor.

Onion powder: Adds a hint of onion flavor.

Salt: Enhances the overall taste of the sauce.

Turmeric: Adds a yellow color to mimic traditional cheese sauce.

To achieve an ultra-smooth vegan faux cheese sauce, ensure that the cashews are soaked for at least 2 hours, but preferably overnight. This softens them significantly, making them easier to blend into a creamy consistency. If you're short on time, a quick soak in hot water for 30 minutes can also work. Additionally, blending the mixture on high speed for a few minutes will help break down any remaining chunks, resulting in a velvety texture.

• raw cashews - Substitute with sunflower seeds: Sunflower seeds provide a similar creamy texture when blended and are a good nut-free alternative.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the sauce, enhancing its overall taste.

• nutritional yeast - Substitute with miso paste: Miso paste offers a similar umami flavor, though it will alter the color and slightly change the taste profile.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy acidity that helps balance the flavors in the sauce.

• garlic powder - Substitute with fresh garlic: Fresh garlic can be used for a more robust garlic flavor, though it should be finely minced or blended well.

• onion powder - Substitute with shallot powder: Shallot powder offers a similar depth of flavor with a slightly sweeter note.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor complexity.

• turmeric - Substitute with paprika: Paprika can provide a different color and a mild flavor, though it will not replicate turmeric's exact hue.

• Allow the vegan faux cheese sauce to cool completely before storing. This prevents condensation, which can affect the texture and flavor.
• Transfer the sauce into an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.
• Label the container with the date of preparation to keep track of its shelf life.
• Store the sauce in the refrigerator for up to 5-7 days. Make sure to place it in the coldest part of the fridge to ensure it stays fresh.
• For longer storage, consider freezing the sauce. Pour it into a freezer-safe container, leaving some space at the top for expansion.
• Alternatively, you can freeze the sauce in ice cube trays. Once frozen, transfer the cubes to a resealable freezer bag. This allows you to thaw only the amount you need.
• When ready to use, thaw the sauce in the refrigerator overnight. For a quicker option, place the container in a bowl of warm water.
• Reheat the sauce gently on the stovetop over low heat, stirring occasionally to restore its creamy texture. Add a splash of water or plant-based milk if it appears too thick.
• Avoid reheating the sauce in the microwave, as it can cause uneven heating and alter the consistency.
• If the sauce separates after thawing, blend it again until smooth before reheating.

• For stovetop reheating:

  1. Pour the leftover vegan faux cheese sauce into a small saucepan.
  2. Heat over low to medium heat, stirring constantly to prevent sticking or burning.
  3. Add a splash of water or plant-based milk (like almond milk or oat milk) to achieve the desired consistency.
  4. Continue stirring until the sauce is heated through and smooth.

• For microwave reheating:

  1. Transfer the vegan faux cheese sauce to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. If the sauce is too thick, add a small amount of water or plant-based milk and stir well.
  5. Continue heating in 30-second intervals, stirring each time, until the sauce is hot and smooth.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the vegan faux cheese sauce to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes, stirring halfway through.
  5. If the sauce appears too thick, stir in a bit of water or plant-based milk before serving.

• For double boiler reheating:

  1. Fill the bottom part of a double boiler with water and bring it to a simmer.
  2. Place the vegan faux cheese sauce in the top part of the double boiler.
  3. Stir the sauce occasionally as it heats gently from the steam below.
  4. Add a splash of water or plant-based milk if needed to maintain a smooth consistency.
  5. Heat until the sauce is warmed through and creamy.

• Blender: To blend the soaked cashews and other ingredients into a smooth sauce.

• Saucepan: To cook the blended mixture over medium heat until it thickens.

• Spatula: To stir the sauce constantly while it cooks to prevent it from sticking to the pan.

• Measuring cups: To measure out the cashews and water accurately.

• Measuring spoons: To measure out the nutritional yeast, lemon juice, garlic powder, onion powder, salt, and turmeric.

• Strainer: To drain and rinse the soaked cashews before blending.

• Knife: To cut and squeeze the lemon for freshly squeezed lemon juice.

Soak cashews overnight: Soak cashews overnight to save time the next day.

Use a high-speed blender: A high-speed blender ensures a smoother sauce quickly.

Pre-measure ingredients: Measure all ingredients in advance to streamline the process.

Batch cooking: Make a larger batch and store extra sauce in the fridge for later use.

Quick rinse: Rinse soaked cashews under hot water to speed up the blending process.