/' http-equiv='refresh'/> Vegan Outreach Lincoln and East Midlands: Recipe: The best "cheese" sauce ever

1.10.11

Recipe: The best "cheese" sauce ever

Found this recipe the other day and made it last week, we ended up having it two days in a row it was that good.

INGREDIENTS:
1-1/4 C raw cashews
1/2 C nutritional yeast
2 tsp onion powder
1 to 2 tsp salt, to taste
1 tsp garlic powder
1/8 tsp white pepper
3-1/2 C nondairy milk
3 Tbs cornstarch
1/2 C oil
1/4 C light (yellow or white) miso
2 Tbs lemon juice
DIRECTIONS:
Place cashews in a large-sized bowl of the food processor and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in spices.
In a heavy saucepan, combine milk, cornstarch and oil(s). Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice.

Put on top of anything, pasta, veg etc etc

2 comments:

  1. do you put this in the fridge to set? can you grate it?

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  2. Vegan Outreach Lincoln and East MidlandsJan 21, 2012, 4:08:00 PM

    It's a sauce so it's fairly runny. You put in on whatever you want, we made a stew then put it in top. It also went well with pasta for mac and cheese!

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