Cashew Mozzarella Cheese Sauce
Made from cashews, this thick, creamy cheese sauce is perfect wherever you would normally use mozzarella.
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Calories: 1027kcal
Ingredients
- 1 1/2 cups raw cashews soaked for at least 4 hours
- 1 cup water
- 2 tablespoons lemon juice
- 2 tablespoons corn starch
Instructions
- Soak the cashews for at least 4 hours or overnight.
- Add all ingredients to blender and blend until smooth.
Notes
*Pour it over pizza or nachos and bake. The cornstarch makes the sauce firm slightly while baking and it develops a nicely baked crust.
*Will only last about three days in the refrigerator, but can be kept in the freezer for about a month. It just needs to be totally defrosted before you use it.
*Will only last about three days in the refrigerator, but can be kept in the freezer for about a month. It just needs to be totally defrosted before you use it.
Your Notes
Nutrition
Calories: 1027kcal | Carbohydrates: 64g | Protein: 30g | Fat: 72g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 42g | Sodium: 39mg | Potassium: 29mg | Fiber: 6g | Sugar: 13g
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