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My review
Medium Cheddar Cheese Sauce (Live, Raw, and Vegan)
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Lady Miss Jme
"Everyone (well, almost!) loves cheese sauce over veggies, or for dipping. But of course there are all the pitfalls of eating cow dairy products. Here is a raw, live, vegan alternative that really stands up for applause! Serve over gently chopped broccoli (food processor may over-chop and thus juice your broccoli!), chopped asparagus, and any other food you would normally top with a cheese sauce. This is also a fabulous dip, room temp or cold.
Take a walk on the alive food side..."
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Ingredients
12 h 20 m servings 174Original recipe yields 16 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place cashews in a large bowl. Pour enough water over cashews to cover.
- Cover the bowl and soak cashews overnight, at least 12 hours.
- Drain the water from cashews; place cashews in a blender. For a tangier cheddar flavor add 1/4 cup freshly squeezed lemon juice to cashews. Pour enough water to come to 1/4-inch below of the top of the cashews. Blend until partially smooth.
- Place nutritional yeast, onion, sunflower seed oil, salt, garlic powder, tamari sauce, turmeric, and cayenne pepper in blender. Blend until smooth.
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Footnotes
- Cook's note:
- Vary thickness of sauce by increasing or decreasing water.
Nutrition Facts
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Reviews
Read all reviews 4Most helpful
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Newest
11/14/2015
Five stars from a non cheese lover. I am not vegan, just not a big fan of cheese-especially cheddar. I do not like cheese on my veggies and if I can find a way to keep cheese out of my recipes, ...
12/6/2015
I will make it again and use less water. The flavor is excellent but I wished I'd remember the cook's note about varying the amount of water before adding the water to the blender. Still, it's v...
12/31/2016
So so, ok but not as good as the reviews indicated. I can say it was edible. But I would not make it again.