Medium Cheddar Cheese Sauce (Live! Raw, and Vegan)0 Reviews
- Prep: 20 min
- Ready In: 12 hr 20 min
“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...” - by Lady Miss Jme
Original recipe yields 16 servings
- 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.
Amount Per Serving (16 total)
- 174 cal
- 12.7 g
- 11 g
Based on a 2,000 calorie diet
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