A Recipe Post, What?

I was inspired by my own AoaB post last week to start experimenting in the kitchen again. Last night I ended up creating a vegan cheese sauce that was really yummy. I was going to share it with my vegan bestie, but I figured I’d share it here. Because this is a blog of many interests.*

So with only a little further ado…

Hey look, a plate of food! Note to self: before launching massive career as food blogger, work on presentation and food photography skills.
Hey look, a plate of food! Note to self: before launching massive career as food blogger, work on presentation and food photography skills.

An important thing to know about my cooking style (or blending style, in this case) is that I generally don’t measure things. At all. Quantities are my best guess. So taste often and adjust ingredients as you like!

I jumped off from a basic vegan cheese recipe, my little twist is to add tahini and additional water to make a super creamy sauce that really hit the spot last night with some zucchini and carrot “noodles”. The leftover sauce went nicely on some sauteed veggies with a little EVOO and another sprinkle of nutritional yeast. The rest of it will probably just get eaten with a spoon.

Vegan “Cheese” Sauce

1 C raw cashews, soaked for 6-8 hours

2-3 cloves garlic

1 T tahini

1 T nutritional yeast

Splash of lemon juice

Salt to taste

1/4-1/2 C water

Add all ingredients to a high-speed blender* and blend until smooth and creamy. I used less water because I like my sauces to be thick, but adjust to your desired consistency. The sauce will thicken a little in the fridge.


* Please bear in mind that I am neither a diet nor cooking professional. If you’re looking to improve your health through diet, seek out someone with appropriate training.

* I’m sure you could also use a food processor, but I have never used one.

 

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