I don’t remember how I came up with the idea to combine salsa verde with cashews.
I’m sure glad I did though.
It is the easiest sauce to make with the greatest reward. Soooooooo good. With only 2 ingredients.
Creamy. So creamy. Spicy and flavorful.
Ok, so it’s not really CHEESE sauce. If I’m being honest, it doesn’t taste like cheese. If you’re going for healthy though, it’s better than cheese sauce. Rich, comforting, and satisfying. It’s prolly more accurate to call it a replacement for cheese sauce. Pour it on all the things you may want cheese for. Nachos, a veggie burger, tacos, a burrito bowl.
I feel like it should take more effort for a sauce to taste this good. Truth is, there are more complicated recipes for vegan cheese sauces with lots of ingredients and spices. Why bother when you could just make this and slather it all over your tortilla chips, burritos, rice, enchiladas, or my Vegan Kale and Artichoke Dip. It’s a great sauce to whip up on Sunday to have on hand for the week to fancy up whatever dish on whatever day.
I use this sauce on a weekly basis. Usually on tacos. Because I don’t eat cheese and I love tacos. It’s also perfect for a simple dinner of baked sweet potato with rice and beans.
I hope you’ll try my Easy Vegan Cashew Cheese Sauce! Leave a comment or tag @thefoodienurse on Instagram #thefoodienurse
- 1 12oz jar salsa verde
- ½ cup cashew pieces*
- water, to thin out sauce
- Add cashews and salsa verde to blender and blend until smooth and creamy
- Add just enough water to make sauce smooth and creamy with no cashew pieces remaining
Sauce will thicken up after stored in fridge