Best Ever Cashew Cheese Sauce

This is a versatile cashew cheese sauce that's totally plant-based. I use it as a pasta sauce, as a pizza topping, over roasted veggies, on tacos and for grilled cheese. It doesn't reheat well, so I don't suggest making a double batch to use throughout the week. —Max Gregor, Santa Fe, New Mexico

• 

  Total Time

  Prep: 15 min. + soaking Cook: 10 min.
• 

  Makes

  4 cups

Ingredients

• 2 cups organic raw cashews
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups vegetable broth, divided
• 1 tablespoon nutritional yeast
• Paprika, optional

Directions

• Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight.
• In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer.
• Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.
  

Nutrition Facts

2/3 cup: 245 calories, 18g fat (3g saturated fat), 0 cholesterol, 329mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 7g protein.

Taste of Home Editors