Cheese! Ooey, gooey goodness. So tasty you will want to lick the bowl clean!
I have never been one for those mystery ingredient vegan cheese substitutes. They never really made any sense to me. If I need to avoid dairy for my health why would I put said mystery ingredients into my body? So, I have played around with making my own but I think I really hit a home run here. Are you ready for it?
This recipe is so simple and really takes no time to make. With only 7 ingredients how can you go wrong?
Coming home from work late with nothing prepared? Make this sauce! (pro tip-if you forgot to soak the cashews just add a little extra water. It should still come out creamy if you are using a high speed blender). It is satisfying, creamy and the ultimate comfort food. My favourite way to use this sauce is directly on freshly made gluten free pasta for a no fuss meal but feel free to try it over nachos or as a dip.
Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram!
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Pumpkin Cashew Cheese Sauce
This ooey gooey vegan cheese sauce is simple and easy to make. Pour it over nachos or use it as a mac and cheese sauce.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Sauce
- Cuisine: vegan, dairy free, paleo
1/2 cup pumpkin puree
1/2 cup cashew, soaked for 2 hours minimum
1/2 cup water
1/2 tsp salt
1 tbsp balsamic vinegar
1/4 cup nutritional yeast
1/4 tsp mustard
1 tsp lemon juice
pepper to taste
- Add all ingredients to a high speed blender and blend on high for a minute (until cashews are creamy).
- Pour over warm pasta and enjoy!
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