Bitchin’ Sauce is a versatile, delicious cashew cream sauce and a healthy alternative to a traditional cheese sauce. Add it to pasta, casseroles, pizza and even enchiladas. The possibilities are endless and I guarantee you’ll be keeping a jar on hand for just about everything!

Where do I even begin with this sauce? This stuff is liquid gold! Firstly, it is the easiest, most versatile sauce you will ever make. I put this stuff on literally everything. From pasta to casseroles, pizza, and even as a nacho cheese dip. Secondly, you can substitute the cheese and milk that you use in order to accommodate your diet. I love making this as a nacho cheese sauce with carrots and cheddar cheese because it’s a great way to sneak in some extra veggies. Whether you’re vegan, vegetarian or just looking for something new, I guarantee this sauce will not disappoint. This cashew cream sauce lives up to it’s name and I can’t wait for you to try it!

Ingredients for Bitchin’ Sauce

• vegetable broth
• yellow onion
• head of garlic
• raw cashews – it is critical that you soak your cashews for at least 1 hour prior to making this sauce. By doing this, it creates a smoother, creamier sauce that would otherwise be chunky with un-soaked cashews.
• Parmesan cheese – to make this recipe completely vegan, you can substitute regular Parmesan cheese with vegan Parmesan.
• white miso paste – the miso paste provides a rich umami flavor to the sauce. White miso paste typically has a mild, sweet flavor.
• milk – any milk of your preference will work great in this recipe. I typically opt for plain unsweetened almond milk which is a great option if you’re looking to make this sauce vegan.
• salt and pepper

For Nacho Cheese Sauce:

• vegetable broth
• yellow onion
• head of garlic
• large carrot – the carrot adds another dimension of flavor to the sauce and assists in creating that rich, golden color of traditional nacho cheese sauce.
• raw cashews
• sharp cheddar cheese – to make this recipe completely vegan, you can substitute regular cheddar cheese with vegan cheddar.
• red miso paste – red miso paste will provide a more intense umami flavor and it’s deeper, red color will assist in creating the traditional color of a nacho cheese sauce.
• milk
• salt and pepper

Here’s what else you’ll need:

• cutting board and knife
• medium saucepan
• stirring spoon
• high powered blender or food processor
• fine mesh strainer
• rubber spatula
• whisk
• measuring cups and spoons

How to Make Bitchin’ Sauce

1. Boil the onion and garlic in a medium saucepan until softened and most of the broth has been absorbed.
2. Pour the contents of the saucepan into a blender or food processor. Next, add the cashews, cheese, miso paste, milk, salt and pepper. Blend until the sauce is creamy and smooth.
3. Pour the sauce through a fine mesh strainer back into the saucepan.
4. Place the saucepan back on the stovetop over medium-low heat. Finally, whisk the sauce for about 5 minutes until smooth (this step will allow the cheese to melt into the sauce). Serve as desired.

For Nacho Cheese Sauce:

• Follow the same steps as above except add the carrot to step 1 along with the onion and garlic.

Seeking more healthy, vegetarian options? Checkout the recipes below for ideas:

• Mexican Street Style Roasted Carrots
• Easy Vegan Massaman Curry

Bitchin’ Sauce

Nacho Cheese Sauce Recipe

• 1 cup vegetable broth
• 1/2 medium yellow onion, cut in big chunks
• 1 whole head of garlic, all cloves peeled
• 1 large carrot, peeled and cut into small chunks*
• 1/2 cup raw cashews, soaked in hot water for 1 to 2 hours then drained
• 4 oz sharp cheddar cheese*
• 1/4 cup red miso paste*
• 1 cup milk*
• salt and pepper

• Follow the same steps as above except add the carrot to step 1 along with the onion and garlic.

Notes

Recommendations: It is critical that you soak your cashews for at least 1 hour prior to making this sauce. By doing this, it creates a smoother, creamier sauce that would otherwise be chunky with un-soaked cashews.

The miso paste provides a rich umami flavor to the sauce. White miso paste typically has a mild, sweet flavor.

Any milk of your preference will work great in this recipe. I typically opt for plain unsweetened almond milk which is a great option if you’re looking to make this sauce vegan.

The carrot adds another dimension of flavor to the sauce and assists in creating that rich, golden color of traditional nacho cheese sauce.

Red miso paste will provide a more intense umami flavor and it’s deeper, red color will assist in creating the traditional color of a nacho cheese sauce.

Substitutions: To make this recipe completely vegan, you can substitute regular Parmesan cheese with vegan Parmesan.

To make this recipe completely vegan, you can substitute regular cheddar cheese with vegan cheddar.

Storage: Keep this sauce in an airtight jar or container in the refrigerator for up to 5 days.

Did you make this recipe? Tag @bitchininthekitchen__ on Instagram