4-6 Servings

Cashew Cheese Sauce:

3/4 cup cashews (soak)* 

2 Tbsp sunflower seeds (soak)* 

1 Tbsp tahini

3 Tbsp red or yellow bell pepper, chopped

2 Tbsp fresh lemon juice

2 Tbsp nutritional yeast

3 Tbsp warm water

4 Tbsp dairy-free milk (Cashew, coconut or almond milk)

1 cup of dairy-free cheese, grated

Sprinkle of black pepper

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1) Soak cashews, nuts and seeds for at least 2 hours in a 250g measuring cup of cold water. Cover with plastic wrap and place in the fridge. Short on time?  You can also soak the cashews in hot water but not boiling water for 15 minutes, to reduce phytic acid. After soaking drain water and rinse in cold water. 

 

2) Put soaked cashews, sunflower seeds, tahini, red peppers, lemon juice, nutritional yeast, water and milk into the blender. Blend until smooth and creamy.

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3) Next, add cheese and blend until smooth.

 

Serve warm with noodles or vegetables.

Makes 4-6 servings.