Oh Yum: Vegan Cheese Sauce
One thing that those who are lactose intolerant (like me) and those who are vegan (perhaps you?) might miss most when going dairy-free is that creamy, delicious, cheesy goodness that you could dip into, pour over, or toss in pasta. We found a wonderful recipe by HungryByNature.com and decided to give it a test. The results were delish!
Here's what you'll need:
1½ cups raw cashews, water to cover
1 cup water
⅓ cup nutritional yeast
2 garlic cloves
½ teaspoon salt
You'll need to soak the cashews for a few hours (or overnight). Set them in a bowl and add just enough water to cover them completely. After at least 3 hours drain and rinse those babies and you're ready to roll.
Tip: You can pre soak, drain, and rinse cashews and keep them in the freezer. This way when you need to whip up a fresh batch of cheese sauce you're ready to go! They'll keep for up to a month in the freezer.
Now, add the cashews, garlic, water, nutritional yeast, and salt to your food processor or high speed blender. Process that goodness until it's super smooth and creamy, adding more water if you prefer a thinner consistency. Just like that, you're done! Top your favorite veggies, dip your favorite chips, or toss with your favorite pasta. Enjoy! And don't forget to check out more tasty recipes from HungryByNature.com, we definitely found this one to be a winner.