Cheese Sauce Mix

By Jen Booker

March 20, 2017

  • Prep: 7 mins
  • Cook: 5 mins
  • Yields: 5 (ish) portions of sauce


1 cup cashew nuts

3/4 cup nooch

1/4 cup oat flour (I blitzed 1/4 cup oats until fine)

1/4 cup tapioca flour

1 tbsp paprika

1 tbsp sugar

2 tsp powdered mustard

2 tsp sea salt

2 tsp onion powder

Optional after you've made the powder into sauce

Chilli flakes

Extra seasoning


1Blitz all the ingredients together to form a powder with no lumps left

2This will take a while to ensure it's like a powder

3Stores in a cupboard for 1-2 months or a fridge for 6 months

4To use the sauce mix, mix 1/3 cup of powder with 1 cup of nondairy milk or water (I use unsweetened almond milk)

5Stir over a low heat to bring to the boil then simmer for 1 minute - keep an eye on it as it thickens quickly

6Then mix with pasta or whatever you wish.

7It's very versatile and so quick! Great to keep in the fridge for a lazy quick meal!

8Works well over leftover veggies, potatoes, cauliflower! Whatever!

9If you want to you can reduce the sugar. It still works!


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