If you are vegan, and have been for more than a day, it if highly likely that you have at least heard (but probably tried 40 different variations) of cashew cheese sauce. Subsequently, you have probably also wondered why we as humans have been butchering pasta sauces with dairy all along, and also curious as to how no restaurant can get the flavour right when this is their vegan option – I kind of feel like it’s a strange punishment towards vegans. I am here today to share the creamiest, cheesiest, most indulgent version I have been making, and enjoying far too frequently!
You will need:
- 1 cup cashews
- 1 1/2 cup plant milk
- 3/4 cup nutritional yeast
- 1tbsp galric powder
- 1 tsp dijon mustard
- 1/2 cup vegan cheese, grated
How to make it:
Start by covering the cashews with freshly boiled water and leaving covered for at least ten minutes. You can soak cashews in water overnight if you think of it, but this works just as well. If you don’t have a high speed blender, or you are vegan and using you blender to death, you may need to boil the cashews in a pot for 20-30 mins, or be prepared and soak them overnight.
While the cashews are soaking, you can prepare what you are serving the sauce with – you could just eat it with a spoon if you’d like but why not add pasta to this super indulgent sauce. This edamame and mung bean pasta is my current FAVE, *heart eyes*. It’s super quick to make, strangely “meaty” – but not in a “something had to die for this” way. Most importantly, it keeps me full for SO. LONG. As in I eat this at 5pm before a night shift and am not even slightly hungry til 5am – unless there’s snacks, no one can’t fit in snacks on nights!
I added peas and sweetcorn in with pasta – I add peas and sweetcorn to everything if I have them, they just add such wonderful little bubbles of freshness to a meal! While the pasta was cooking I also water-fried some mushrooms to add to the meal. Like most of my recipes, this is super cusomisable. You could add any veggies you like, use any pasta you like, serve it on pizza, dip chips into it. One of my favourite additions is a quorn vegan spicy burger crumbled over the pasta for added flavour, texture and protein.
Once the cashews have been soaked for 10 mins (keep an eye on your pasta, whatever kind you are using, don’t let it overcook), add the plant milk, garlic powder, dijon mustard, grated vegan cheese, nutritional yeast, and a good helping of cracked black pepper to the blender and blend until smooth. You don’t actually have to use the vegan cheese, but I watched this video by Lauren Toyota and had to try adding vegan cheese to my cashew macaroni – and now I can’t stop. This recipe is amazing without it, but next level with it! If you are omitting the cheese, reduce the plant milk to 1 cup only. Once the cheese sauce is smooth and the pasta cooked, drain the pasta and mix together in the pasta pot. Pop the lid on and leave to sit (off the heat) for 30 secconds, just to get the sauce melty and gooey.
Serve however you like. You could be healthy and have extra veggies on the side, not so healthy and have garlic bread! You could also go full fancy and add breadcrumbs and more vegan cheese to the top and grill until crispy! Whatever you do, try making this cashew sauce. You will not regret it!
Let me know if you try this recipe by commenting down below and tagging me on Instagram! If you have any suggestions on ways you improved this recipe or your own little additions, please share! Also feel free to share/pin this recipe on Pinterest!