Sometimes, you just want cheese. And sometimes, your body just can’t tolerate it. Enter dairy free cheese sauce.
A couple of months ago, I entered a recipe contest and WON the appetizer category with my proscuitto mac and “cheese” bites recipe that I created! But what if you don’t want mac and cheese? What if you just want dairy free cheese sauce, to dip your veggies in, pour over broccoli, or just fill that hole in your heart that can only be filled by cheese?
Now, mind you, this is not actual cheese. I’m not claiming that it is. That being said, it is a delicious dairy free sauce that has a similar flavor to that of cheese. It requires no cooking, a minimal amount of hands-off prep work, and comes together in a matter of minutes. All you need are a few ingredients and a food processor, and you too can have dairy free “cheese” sauce at your fingertips.
The proscuitto bites recipes calls for adding eggs to the mixture, and baking, to firm everything up. But here, we’re going to eliminate the eggs, and just make the sauce. You can still melt it over gluten-free pasta if you want. Or eat it with a spoon. I won’t tell.
To start, you’re going to need to soak your cashews. I prefer overnight, to get the sauce good and smooth. If you don’t soak them long enough, it has a tendency to come out gritty. Nobody likes gritty cheese. So pop those cashews in a bowl or measuring cup, fill it with water, and put it on the counter the day before.
Then you’re just going to turn that thing on, and let it run. You might have to scrape down the sides once or twice to get everything incorporated, but after a couple of minutes, you should have a creamy mixture like this:
And that’s it. You’re done. Drizzle it over broccoli, dip your raw veggies in it, stir it in over some zoodles. Keep in mind that this dairy free cheese sauce does come out thick – if you want to thin it out, you can! Just add water a little bit at a time until you’ve reached the consistency you want.
When you refrigerate it, it will also get thick. You can either let it come back to room temp, or you can heat it over low heat on the stove in a saucepan to thin it out again.
How did you use your dairy free cheese sauce? Leave a comment and let me know!
A dairy free, no-cook, paleo cheese sauce that can be used in a variety of ways!
The night before, measure out cashews, then cover with water and set out to soak for up to 24 hours. (The longer you soak, the creamier the sauce!)
In a food processor or high powered blender, combine the cashews, coconut cream, nutritional yeast, lemon juice, salt, garlic powder, and onion powder.
Blend on high until smooth and creamy.
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