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…
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.