February 4, 2015

Vegan Cashew Cheese Sauce

Okay, before you make this recipe or try any kind of "mock cheeses", you must know one very important thing:
it's not going to taste exactly like cheese.

However, most vegan/dairy-free cheeses do taste pretty good, including this cheese sauce ;)
I served it on top of my steamed potato and, let's be real here, I ate the broccoli and peas with it too (i just didn't want to ruin the aesthetics of the photo by smothering everything in yellow "cheese"!

I've seen in some recipes that soy sauce is added to add that extra savory kick to the cheese; I tried doing that and the cheese tasted much more soy-sauce like rather than cheese like, so I chose to omit the soy sauce. I think that nutritional yeast is good enough and will help you achieve that savory, cheese-y taste. Nutritional yeast at first has a surprising taste, but after a second taste, you'll begin to like it ;)
 It's a great source of vitamin B-2, B-6, and B-12!!

Recipe: Vegan Cashew Cheese Sauce
By: Hannah Claudia

1/4 cup of cashews, soaked for at least 2 hours
1/4-1/2 cup of almond milk 
1/4 cup of nutritional yeast
1 tsp salt
1 clove of garlic
(opt) paprika


1. Add the cashews and garlic to a blender. Pour enough milk to cover them, and blend until creamy. 
2. Add the nutritional yeast, salt, and paprika and blend until well incorporated.

xoxo, han

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