There are many, many reasons to make this cheese sauce.
1) It’s delicious – delicious as in, eat it straight-up with a spoon delicious. This is an obvious requirement.
2) There is NO nutritional yeast in this recipe, which is perfect for the nooch hater in your life (*cough* Logan), or someone who’s new to veganism and isn’t armed with all of our standard kitchen stuff.
3) No oil. The original recipe(s) call for some type of oil, but I always omit it with great results. There IS fat from the wee little amount of cashews in this recipe, but c’mon, don’t be harsh to the cashew.
4) Fast. It takes about 20 minutes from the time you start choppin’ to the time you blend and eat with a spoon. And you reap a decent amount of sauce for this recipe, about 2 cups worth.
5) It’s versatile! These are some of the ways we’ve enjoyed this sauce:
Other things I’ve done with this sauce that I haven’t pictured are:
-a sauce for asparagus (still haven’t tried it with broccoli but I KNOW it would be awesome!)
-a salad dressing (I know, I know. It was really good, though.) and a sauce for romaine wraps
I’m sure there are a zillion other things you could do with this, too. Now, if these reasons haven’t compelled you to make this sauce, then nothing will. Let me tell you, though, I didn’t think it would be that special when I glanced at the ingredient list. It’s mostly just vegetables with a little bit of seasoning. Please don’t let that deter you. Just trust me when I say that you will LOVE this.
I wish I could call this recipe my own, but alas, I use Ricki’s recipe
as a guideline (her recipe was based on this one
). The only changes I’ve made are:
-plain water, not vegetable broth
-no coconut oil
-no extra garlic
-no cayenne (since I don’t have any for some reason)
I’m going to post my changes here, but I strongly urge you to check out her recipe, because then you can also discover her beet pepperoni (for pizza, of course), which is AMAZING.
The Best Cheese Sauce
1 med onion, coarsely chopped
2 cloves garlic, cut in chunks
1 large/2 small carrots, cut in chunks
1 medium potato, peeled and cut in chunks
1/4c raw cashews
1/2 tsp salt, to taste
1/2 tsp yellow mustard powder
1 tbsp fresh lemon juice
1/4 tsp ground black pepper
1/4 tsp paprika
Put the water, onion, garlic, carrots and potato into a small saucepan, cover, and bring to a boil. Turn down heat and simmer, covered, until everything is tender, usually 10-15 minutes, depending on the size of the vegetable chunks. When soft, drain the veggies but save the liquid!
While that’s on the stove, throw all of the remaining ingredients into your blender and give it a quick spin to de-chunkify the cashews. Add the drained veggies, and just enough of the cooking liquid to get your concoction to the right consistency – I usually use 1/2 c or less. Blend! You’ll need to scrape down the sides a few times so everything gets nice and smooth. Don’t add too much water, because you want the sauce to be thick! Just use enough to help it along in your blender. That’s it! Now you have delicious sauce that you can use in many ways! 🙂