“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
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- 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.
Nutrition
Amount Per Serving (16 total)
- Calories
- 174 cal
- 9%
- Fat
- 12.7 g
- 20%
- Carbs
- 11 g
- 4%
Based on a 2,000 calorie diet
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