Vegan cheese sauce, plain or spicy for queso
Servings: 1.5 cups / 8 servings Preparation time: 30 minutes
Ingredients
- 1 cup soaked raw cashews*
- 1/2-3/4 cup sweet or regular potato puree (yams are too sweet)
- 1/4 cup nutritional yeast (less for less of a yeasty taste)
- 1/2 teaspoon salt
- 1/2 cup vegetable broth** (or water)
- 3/4-1 T apple cider vinegar or passionfruit vinegar
- 1t truffle oil
- 1T walnut oil
Instructions
- Begin by submerging 1 cup of raw cashews in water. Let soak overnight or for at least 12 hours.
- Once your cashews have softened, strain and rise and place into a high-speed blender.
- Then, add sweet potato puree, nutritional yeast, salt, vegetable broth, and apple cider vinegar.
- Blend on high until everything is pureed together and smooth. You may need to stop and scrape the sides. If your cheese is too thick, add a little bit more vegetable broth by the 1 tablespoon.
- Enjoy over pasta, on broccoli, as a dip, on nachos, etc!
Notes
- Option to flash boil your cashews. Place your cashews on the bottom of a bowl and then pour 2 cups of boiling water on top of them. Let sit for 30 minutes.
- If your cheese sauce is too thick for you, add more vegetable broth by the tablespoon.
Nutrition
- Serving Size: 1/4 cup
- Calories: 169
- Sugar: 7
- Fat: 8
- Carbohydrates: 17
- Fiber: 2
- Protein: 7
Queso Version
Add the following to the recipe:
- red pepper chopped
- garlic minced
- shallot, chopped
- ground cumin
- paprika
- chili powder, cayenne pepper and/or hot sauce
- vegan mozzarella for richness
Inspired by: https://fitfoodiefinds.com/how-to-make-vegan-cheese-sauce/