First, you boil the vegetables and cashews in a large pot on the stove.Nutritional yeast ads to the cheesy flavor of this recipe, so it's essential. When I post recipes that call of nutritional yeast, I frequently have people ask if they can make the dish without it. Nooch contains protein, vitamins, and minerals, and is a good source of vitamin B12. In vegan circles, nutritional yeast is common as “nooch.” It’s a deactivated yeast that has a nutty, cheesy taste. See the recipe card for exact measurements. Most people eat with their eyes first, so if it looks like “the real thing,” it will be perceived as the real thing. It is creamy and has a bit of tang, thanks to nutritional yeast and cashews. I haven’t had cows’ milk cheese since 2001, so I can’t say for sure if this tastes like its dairy-laden counterpart. It’s a great way to hide vegetables from picky eaters, and it’s perfect for giving meals a little nutrient boost. Since this cheese sauce has a vegetable base, it’s a little more nutrient dense and it contains less fat. I still love cashew cheese, and I like to keep on hand in the fridge to drizzle on my tacos and burgers. When first learning how to make vegan cheese sauces, I made them with a cashew base. Vegan cookbooks were few and far between, and my recipe experimenting was limited to trying strange new foods, like kale and quinoa. When I first went vegan waaaaaay back in the early naughts, I didn't know anything about making cheese sauce – or any type of creamy sauce for that matter. This easy homemade vegan cheese recipe is dairy-free, gluten-free, and oil-free, but it’s definitely not flavor-free! Vegan Cheese Sauce Use it to make a healthy vegan mac and cheese, casseroles, lasagna, and even dip! It's delicious when drizzled over nachos. No one will guess that this vegan cheese sauce is made with vegetables and is sneakily healthy! Pour it over baked potatoes, roasted vegetables, veggie burgers or any dish that could use a little cheesy goodness.
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