Sometimes we want the taste of cheese without the extra fat and heaviness that comes with it. This cashew cheese sauce can be thick or thin depending on the amount of water you use and what the recipe calls for.
I use nutritional yeast. It is an inactive yeast made from sugarcane and beet molasses. Sounds sweet right? Well, maybe it is a little but it actually has a cheesy taste to it and is yellow in colour.
Nutritional yeast contains all 8 amino acids. It is high in protein, fibre & B12. Making it a great cheese substitute for individuals eating plant-based.
Cashew Cheese Sauce
2/3 c. cashews
2 peeled garlic cloves
1 tbsp. fresh lemon juice
1-2 tsp. dried rosemary (optional)
2-3 tbsp. nutritional yeast (optional)
Salt & Pepper to taste
Water- only as necessary to create the consistency you are seeking
Blend until smooth & thick. Keeps well in the fridge for up to one week.
Try this cashew cheese sauce on zucchini noodles, spaghetti squash or pasta dishes as a substitute for cheese.
Enjoy with love… Connie Oliwa CYT, RHN