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Basic Vegan Cheese Sauce
This is a simple, yet delicious, vegan sauce that can be used for many different dishes! Try it over pasta noodles, or as a dip, or as a nacho topping!
Prep Time: 04:00
Cook Time: 00:15
1 cup soaked cashews, soaked for four hours and then drained
1 cup low sodium vegetable stock & 1 cup of water, mixed
1/4 cup heaping nutritional yeast
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
a small squirt of yellow mustard (this is for a little extra flavor and acid, does not take much)- you can also sub dijon mustard
1 - 2 tablespoons of lemon juice (the juice from 1/2 of a lemon)
salt & pepper to taste
2 teaspoons tapioca flour/starch
1Place all of the ingredients except the tapioca flour into a blender. Blend until smooth. Depending on your blender, it may take up to 5 minutes to break down the cashews.
2Once smooth, add the sauce to a saucepan with the tapioca flour. Whisk the tapioca flour into the sauce.
3Heat the sauce on medium until the tapioca flour activates and thickens the sauce. You may need to add additional water or vegetable stock if it becomes too thick.
4Once the sauce has thickened to your liking, pour it over your favorite pasta and enjoy!
Serving ideas - Add a little bit of taco seasoning and then use as a cheese dip, or to top tacos or nachos. Add steamed broccoli to macaroni noodles to make Mac N Trees!
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