If you enjoyed this recipe please leave a comment below and give it 5 stars! Or on Pinterest (don’t forget to follow me!) you can now add pictures into reviews, too, and be sure to help me share on facebook! If you're looking for more vegan cheese recipes, you'll also love this Vegan Nacho Cheese and this Cashew Ricotta. Or simply use your favorite chip or vegetable and dig in! The possibilities are endless! Better yet, dip these Baked Zucchini Chips into it for a satisfying snack. This cheesy sauce would go great poured over pasta, this Southwestern Breakfast Hash or on top of my famous Three-Bean Chili. made with smoked paprika for extra flavor.I always go back to this recipe because it's: Why This is My Repeat Vegan Cheese Recipe You can also freeze this sauce for several months. Store leftovers in an airtight container in the refrigerator for up to a week. Use hot, near boiling, water to cover the cashews for at least 15 minutes. Soaking the cashews will also help in guaranteeing a smooth result. Otherwise a food processor should work too. I use this Ninja blender which works well enough. In order to make this sauce as smooth as possible you're going to want to have a strong blender. smoked paprika (this ingredient is essential for the smoky flavor).low-sodium soy sauce (or tamari/liquid aminos).nutritional yeast (optional but ups the cheesy flavor).carrots (gives a nice orange color to the sauce).This recipe uses a combination of cashews plus veggies and spices to make this sauce both delicious and healthy. This particular recipe is what I like to call my "all-purpose" cheesy sauce because you can serve it in so many different ways! It's great as a dip, is absolutely delicious drizzled over any nourish bowl or plate of vegetables like potato nachos (see below picture), and can even be used to make a cheesy pasta. I use a combination of veggies and cashews to make this sauce. I've made my fair share of vegan cheeses and this one does not disappoint. Low and behold, it was possible! Lots of people were making cheesy sauces with potatoes and carrots or nuts and seeds. This lead me to research how to make my own "cheese" at home. Oily mock cheeses full of saturated fat weren't much better than dairy cheese full of saturated fat. Especially when I had decided to make the switch initially for health reasons. Not to mention these options weren't exactly the healthiest. To be fair, there are some really good tasting mock cheeses on the market now, but 4 years there were significantly less options. It's hard enough giving up cheese, but then tasting oily or cardboard flavored mock cheese from the supermarket was not helping. I had been on the hunt for the perfect cheese replacement after going vegan. It's perfect on nachos, as a dipping sauce, or even on pasta! Try this recipe the next time you want a cheesy dip.
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