Ingredients
- 150 g raw cashews, soaked in water for 4 hours (or in boiling water for 15 minutes)
- 4 tbsp nutritional yeast flakes
- 1 small garlic clove
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp ground turmeric (for colour)
- ½ tsp sea salt
- 200–250 ml water or unsweetened plant milk
Method
- Drain: drain and rinse the soaked cashews.
- Blend: put all the ingredients in a blender with 200 ml of the water and blend for 1–2 minutes, until completely smooth and creamy. Add more water for a thinner sauce.
- Warm (optional): heat gently in a pan, stirring, until warm and slightly thickened. Don't let it boil.
- Use it: stir through pasta for a plant-based "mac and cheese", pour over steamed broccoli or cauliflower, use in bakes, or serve as a dip. Keeps for 4 days in the fridge.
Why it's good for you: Cashews blend into a rich, creamy sauce and provide magnesium, zinc, iron and healthy fats. Nutritional yeast gives a cheesy flavour along with protein and B vitamins, and many brands are fortified with vitamin B12. A wonderful way to enjoy the comfort of a cheese sauce without dairy.
Good to know: Contains nuts. For a nut-free version, use sunflower seeds, soaked in the same way.
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