Tonight I did my meal prep for the week which included my favorite sweet potato kale egg muffins, cauliflower “fried rice”, and I tried a new recipe for a cashew-based cheese-like sauce that I wanted to put over some roasted broccoli for a side dish this week. I wasn’t expecting much from this sauce recipe but dang, it is DELICIOUS! It tastes very cheesy and its super healthy and easy to make. I knew immediately this would be one of my go-to recipes and I just have to share it! The recipe is from this blog, Vegan Yumminess, and she used it over pasta as a vegan mac and cheese which would be really good as well.
Cheeze Sauce (Vegan & Gluten-free):
- 1 cup peeled/diced yellow potatoes (or russets)
- ¼ cup peeled/diced carrots
- ⅓ cup chopped onion
- ¾ cup water (use liquid from pot of boiled vegetables)
- ½ cup raw cashews
- ¼ cup coconut milk
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- ¾ to 1 teaspoon salt (or more to taste)
- ¼ teaspoon garlic powder ( I used one small clove of garlic, could have used a little more I think)
- 1 pinch cayenne pepper (optional – I did not use)
- 1 pinch paprika
Bring a few cups of water to boil in a small pot and add chopped potatoes, carrots and onions once water is boiling. Cook for about 10 minutes or until veggies are soft enough to blend.
Remove soft veggies from water (save the water though!) and add them to a high-powered blender (if you don’t have a powerful blender like a vita-mix), soak cashews overnight) . Add 3/4 cup of the boiled veggie water to the blender and then add in all the remaining ingredients.
Blend until smooth. Pour sauce over noodles, veggies, or whatever else you would like! Add salt if needed. You could also put this over noodles and then bake it with bread crumbs at 350F for 15 minutes-yum! The recipe says to serve immediately but this make a large batch for one person so I’m storing it in the fridge for a couple days.
If you make this, let me know how you like it!