Horizontal CSS Menu

Cheezy Sauce

We usually double this cause we love it on Taco Sundays, Veggie Sandwiches, Nachos, and as a dip for veggies and crackers! I have also been know to use it on some Pizzas, and Soups!


Cheezy Sauce
1 ½ cup raw cashews
3/4 cup chopped red bell pepper
2 garlic cloves
1/2 cup nutritional yeast
3 Tablespoons fresh lemon juice
½ teaspoon chili powder
½ cup water
1/2 teaspoon sea salt


Place all ingredients in blender. (Wet ingredients first!) Blend until smooth. Use as a sandwich spread, a dip for crackers or veggies, for nacho cheese, or anything else you want to use it for.

20 comments:

Shelley said...

What is nutritional yeast and where do I buy it? Health food store? I was asking at Sunflower Market and they looked at me like a deer in the headlights. Thanks!

Tammie said...

Shelley: It is similar to brewers yeast. And yes most health food stores should carry it. I usually find it in the bulk foods section at the health food store.

Permission to Mother said...

Finally made this. YUM. I am putting a photo of it on my food blog. rawontheriver.blogspot.com

Becky R said...

I just made this dip (lead here by raw on the river.) YUM! So easy. I actually made it in my magic bullet. It is so good. Now to try it on my kids (actually I might not want to share.)

Trish said...

This recipe looks a lot like one for "Noritos" I saw on therawseed.com today! Fabulous! Also good for making kale chips in a dehydrator!

Emily said...

Ok so this cheesy sauce I almost like better than cheese on pizza which I love cheese and can't know how I am saying this...(yelp, yesterday I tried one w/ cheesy sauce, one with cheese and liked the cheesy sauce better! The fresh red pepper in it rocks with amping in flavor. I didn't have cashes and peanuts worked great too.

homebirthmomma said...

How long will this stay good for in the fridge? Do you think this is something that could be frozen if you wanted to make a big batch to have for future use? Thanks;)

Tammie said...

homebirthmomma: When I use fresh lemon juice it keeps for about 2 weeks in fact we think it gets a little better with age. ;) I have not ever tried freezing it but that could work. I would freeze a little first and see how it does. Let me know how it is after it thaws out!

homebirthmomma said...

Ok, so i just made a version of this sauce. I wanted to make yours but didn't have the cashews. Mine came out a bit runny, not creamy or "cheesy" but a good flavor for sure! I added guar gum. Dont know the rules on using this, but it seemed to thicken it up. Is that something you can use to thicken anything you want? Does it change the taste of the food at all? I will be picking up some cashews to make your version next:)

homebirthmomma said...

does your sauce get thicker after being in the fridge? Also, do you heat it before you use it after its been in the fridge? Thanks:)

Tammie said...

homebirthmomma: Yes it does get thicker in the fridge. Makes a great veggie dip that way. Usually I don't bother warming it but I have done and even diluted it with a little water if I need it thin. But it melts just fine when put on hot food like for taco salad I will put hot rice with the cheezy sauce on top of that with the hot beans on top of that and it melts just fine. To use like a nacho cheese type sauce though I will put it in a mini crock pot that I have to warm it so it is more runny. Either way works!

Angela said...

This turned out great. My acid-intolerant (lack of a better label) wouldn't tolerate more than 1.5 tsp of lemon juice but it was still good. Thanks!

Jenn said...

Just made this Cheesy Sauce. I was skeptical... but it's awesome! I love it. I haven't found the nutritional yeast yet, so I made it without. I'm not sure how it will be different, but I'll keep searching for some. Thanks!!

Kathleen said...

Just made this . YUM! Being new at the vegan lifestyle, I've run across more recipes that are duds then successes. This is my first 'I wouldn't change a thing' success. The flavor reminds me of pimento cheese spread. Thank you!

Krista Raven said...

I can't use cashews because of a nut allergy in my family what do you recommend to sub for that?

Tammie said...

Krista: Don't really know of a substitute that isn't a nut and would give the creaminess the cashew does. But you could use my other cheesy type recipe that on use on my Philly Cheese Steak recipe. It's not quite as good but it's still pretty darn tasty. You can find it at http://www.simplehealthytasty.com/2008/03/philly-cheese-steak-tam-way.html

Queen Mommy said...

This is maybe a little late, but white beans work well in some cheesy sauce recipes. You could try that in place of cashews.

Tammie said...

Queen Mommy: That's a good idea. It may work. I would probably use less water and find the right consistency but it could work good. Also adding a little coconut oil or something for added fat for flavor since cashews have fat and beans really don't. Thanks!

Regina said...

You use cheezy sauce a lot in your recipes, I was just wondering how often you make it or how fast you use up cashews. I'd like to try more of your recipes and I'm trying to decide how many cashews to get this year in the group buy.

Tammie said...

Regina: We make a double batch of cheezy sauce about once or twice a month. For our family of 6 our average use is about 50 pounds of raw cashews a year. We will use cashews for other things sometimes but mostly for cheezy sauce.