Ultimate Vegan Cheese Sauce

Perfect for everything from mac and cheese to nachos, this versatile recipe will become your new plant-based kitchen staple.

Ingredients

• 150g raw cashews, soaked in water for at least 2 hours
• 4 tbsp Good Carma Original Flavour Fusion
• 120ml unsweetened plant milk
• 2 tbsp nutritional yeast
• 1 tsp lemon juice
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt and pepper to taste 

Method

1. Drain the soaked cashews and add them to a blender or food processor.
2. Add the Good Carma Original Flavour Fusion, plant milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper to the blender.
3. Blend the mixture until it's smooth and creamy. If the sauce is too thick, add more plant milk until it reaches your desired consistency.
4. Taste the sauce and adjust the seasoning as needed.
5. Serve the vegan cheese sauce immediately or store it in an airtight container in the refrigerator for up to 5 days.

Serving Suggestions

Use your vegan cheese sauce for:

• Topping for baked or sweet potatoes
• Making cauliflower cheese
• Pairing with nachos
• Sauce for pasta dishes (makes amazing mac and cheese!)
• Sauce for burgers, sandwiches, or pizza
• Dip with breadsticks, veggie sticks, crackers, and crisps