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#Recipe for cashew cheese sauce mac#

#Recipe for cashew cheese sauce mac#

Then, toss with macaroni for cheddar mac & cheese.

Make a “cheddar” cashew cheese by blending with a little dried turmeric and some extra water.

Thin with more water and pour into a food-grade squirt bottle to make a pretty cashew cheese garnish, as seen in the Spicy Quinoa Taco Bowl.

Make an extra firm cheese spread by stirring in an extra tablespoon of nutritional yeast until dissolved, and even some Italian herbs like rosemary and sage.

Now that you have a whole jar of cashew cheese, how do you use the stuff?! Obviously, you can just spread onto crackers and enjoy, but if you’re feeling a little more daring… If stored in a sealed jar, the cheese will last for about a week in the refrigerator.

You can easily thin it out (such as for pasta sauces) by adding more water. The final texture will be solid, but spreadable. The texture improves and the flavors meld together perfectly. I don’t know exactly why, but cashew cheeses become much better after refrigerating for several hours. Spoon the cheese into a jar or container and refrigerate. In all, it’s an extremely flavorful base recipe that can be pulled in a million different directions. The nutritional yeast adds a distinctly cheesy taste, the garlic and salt intensify the flavors, while the acid from the lemon juice and apple cider vinegar brighten things up.

I’ve found this specific list of ingredients to be the perfect combo.

If it’s wayyyy too thick, add a little more water. This will likely be very thick and you will need to manage the speed to ensure that it continues blending. Then, drain the cashews and add all ingredients (cashews, water, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, black pepper, and salt) to a high-powered blender like a Vitamix and blend until smooth. This is incredibly important because it will soften the cashews, allowing them to be fully blended – no one likes little chunks of cashews in their sauces. Soak the cashews! Place about 1 1/2 cups of cashews in a container with warm water and soak for at least 2 hours.