Vegan Cashew Cheese Sauce (With Nutritional Yeast)
This vegan cashew cheese sauce made with nutritional yeast is an easy and tasty plant-based snack or appetizer.
- 1 cup soaked cashews (cover cashews with boiling water, soak for one hour, then drain and rinse)
- 1/2 cup pumpkin purée
- 3/4 cup water
- 1/4 cup nutritional yeast
- 2 tablespoons pickled jalapeños
- 1/2 teaspoon salt
- 1 clove garlic
In a food processor or blender, add the cashews, pumpkin purée, water, nutritional yeast, pickled jalapeños, salt, and garlic.
Process or blend until smooth and creamy.
Serve warm or at room temperature.
Makes approximately 1 3/4 cups of vegan cashew cheese sauce.
- You can make this sauce in advance and store it in an airtight container in the fridge for up to five days.
Calories: 114kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 171mg | Potassium: 189mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2724IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg