This sauce was originally made for a mac and cheese dish I was whipping up, but when I made a little extra and had to get creative with the leftovers, little did I know how versatile this sauce/dressing really was! This “cheezeonaise” (“cheeze” + dijon + mayonnaise) is great as an alternative and healthy replacement for a creamy dip for veggies, ranch salad dressing, or sauce on a burger, sandwich or veggies, and of course as a pasta sauce.
No dairy. No gluten. No bloating. No guilt. Made with whole plant-based ingredients and so incredibly versatile. It’s literally a miracle sauce! Cashews are seriously gaining ground as my favourite food. Check out my other posts for Raw Banana Cream Tarts and Raw Vegan Chocolate Raspberry Cheesecake Tarts for other great recipes featuring cashews.
I’ve listed three variations that I think would be fabulous, but if you have any suggestions please feel free to share them below!
Cashew “Cheezeonaise” Sauce
- 1.5 cups raw cashews, soaked for a few hours and drained
- 1 cup hot water
- 1/4 cup nutritional yeast
- 1 tsp. lemon juice
- 2 tbsp. grainy mustard
- 1 clove garlic, chopped
- generous pinch of turmeric (for the yellow colour)
- 1/4 tsp. pink Himalayan salt
- 1/4 tsp. black pepper
Chipotle: Add 1 tsp. smoked paprika, 1/2 tsp. chili powder, pinch of cayenne
Honey Mustard: Add 2 tbsp. raw honey (agave if vegan) or to taste
Lemony Hollandaise: Instead of 1 tsp. lemon juice, increase to 2 tbsp. and add 1/2 tsp. fresh lemon zest
- Blend all the above ingredients in a food processor or high speed blender until smooth. If your blender tends to leave chunky bits, blend the cashews with a bit of the water until a mostly smooth paste, then add the rest of the water and the ingredients.
- Use immediately or store in a mason jar for 3-4 days.