Cheesy Vegan Cashew Sauce

I don’t think I’m exaggerating if I say this sauce revolutionized our dinners. I like to think of it as the melted mozzarella of the vegan world. The thing that I like about it most is its versatility. Whenever I try to think of ways to improve a dish, the first thing I think of doing is adding this sauce to it. We’ve had it on pizzas, in quesadillas, over roasted veggies, as a dip; really anything that can use some stretchy, cheesy goodness benefits from a slathering of this sauce.

There is no soaking, boiling, or waiting with this sauce. All ingredients are simply placed in a blender, and once blended the sauce is heated on the stove for a few minutes to thicken, and then it’s ready to be used. The flavour is mild which is why it’s so versatile, but the creaminess and stretchiness of the sauce is what makes it most exciting. It makes your pizzas look just as good as a cheese topped pizza with a stretchy, slightly crusted cheesy topping when it comes out of the oven. Yum!