EASY VEGAN CHEESE SAUCE
Course: Appetizers, SnacksCuisine: WesternServings
4
servingsPrep time
10
minutesCooking time
20
minutesIt is quick to make, kid-friendly and perfect on chips, or even drizzled over steamed broccoli or baked pizza or pasta or spread on sandwich breads. They’re naturally vegan. A fact that makes us all happy.
Ingredients
2.5 cups water
2 cups Sunria Raw Cashews (soaked)
2 teaspoon Sonnentor Smokey Sea Salt
½ teaspoon Sonnentor Paprika Hot
½ teaspoon Sonnentor Cayenne Pepper
½ teaspoon Sonnentor Turmeric Powder
3 tablespoons Why Not?® Lemon Juice (Demeter)
1 teaspoon chopped fresh garlic or 1 teaspoon Sonnentor Garlic Granules (optional)
1 tablespoon chopped fresh onion or 1 teaspoon Gourmet Onion Flakes (optional)
½ cup (50ml) Emile Noel Avocado Oil / Olive Oil
Directions
- Blend : In a blender, add the cashews, lemon juice, water, nutritional yeast, paprika, cayenne paper, turmeric, garlic, onion, salt and oil. Blend in high speed till smooth.
- Warm : In a saucepan, transfer the cheese sauce from blender. Warm over medium heat and stir with a whisk until it begins to bubble (turn to low heat) and thicken. U may add more water, depending how thick you want the sauce to be.
- Add more salt to taste and chili, depending on your spice preference. If the cheese sauce sits for a while or refrigerate, it will thicken.