Spabettie's Cheese Sauce
Recipe type: sauce
dairy, egg, soy and gluten free, vegan
  • 1½ cups raw cashews, soaked several hours / overnight
  • ½ cup macadamia nuts, soaked several hours / overnight
  • juice of 1 lemon
  • a few shakes of hot sauce (Tabasco, about 1 tablespoon)
  • 12 ounces sauerkraut brine (1½ cups)
  • 1 garlic clove, finely minced
  • ⅓ cup nutritional yeast
  • 1 teaspoon smoked paprika
  • pinch sea salt
  1. Add soaked cashews and macadamia nuts to blender, blend on high alone to an almost creamy consistency.
  2. Add lemon juice, hot sauce, and one cup of the brine – continue processing until smooth.
  3. While processing, add garlic, nutritional yeast, paprika, and salt, stopping to scrape sides. Continue adding brine until desired consistency is reached – more water for sauce, less for dip.
Recipe by spabettie at