As a cheese sauce for a vegan mac and cheese.As a topping for Loaded Sweet Potato Fries.As a topping for steamed broccoli or try it on this Sauteed Broccoli!.Think of all the different ways you may use a regular cheese sauce and you can substitute this! There are countless ways you can use this versatile sauce. Add in some onion powder and garnish with some fresh herbs for added flavor.It also gives the final sauce a beautiful color. It has that deep, concentrated tomato flavor that you want in this vegan cheese sauce. Be sure to use tomato paste and not sauce.You can use regular paprika if you’re not a fan of the smoky flavor, but I think it’s so yummy in this recipe.
The smoked paprika adds a perfect hint of smoky flavor that really brings this recipe to the next level. Once they are boiling, remove the pan from the heat, cover the pan, and allow the cashews to soak for 15 minutes. Put your cashews in a sauce pan and fill it with enough water to cover the cashews by at least 2-3 inches. If you don’t have time to soak your cashews for 4 hours, you can use my shortcut method.Raw cashews will work just fine, but you might need to add more salt to your final sauce. Use roasted, salted cashews for more flavor.Sauce may be stored in an airtight container in the refrigerator for 4-6 days.Blend until you have a completely smoothy, creamy sauce. In a powerful high speed blender or food processor, add the cashews, 1 cup water, nutritional yeast, tomato paste, lemon juice, garlic salt, smoked paprika, and salt.Place the cashews in a small bowl and fill it with water until they are completely covered by at least 2 inches.If you’re using raw cashews instead of roasted, salted cashews, you might want to add more salt to your final sauce. I like using smoked paprika because it gives this easy recipe the perfect hint of smoky flavor that’s irresistible! You can use regular paprika if you’d prefer, but I highly recommend going for the smoked paprika here. Garlic salt adds great flavor in this delicious recipe! Smoked Paprika It’s also a great source of antioxidants and contains B vitamins, potassium, and iron. Tomato paste adds a more complex flavor and creates a beautiful final color. You can also substitute it for apple cider vinegar.
Lemon juice is needed to balance out the sweetness and add a touch of tangy flavor. It’s a popular ingredient in many vegan recipes and contains protein, B vitamins, and minerals. It’s a deactivated yeast which means the yeast cells are killed when it’s processed. Nutritional yeast flakes give this sauce its cheesy flavor. They’re a great source of fiber, protein, and healthy fats. I’ve found that using roasted, salted cashews provides the best flavor. When you soak and blend them with the other ingredients, the result is a creamy and delicious sauce. I hope you try it and enjoy it as much as I do! Recipe Ingredients–What You NeedĬashew nuts are the main ingredient in this vegan cheese sauce. This recipe is made with simple ingredients you might already have in your pantry. If you have a nut allergy, I also have a recipe for Vegan Nacho Cheese Sauce that’s made without nuts! Serve it with tortilla chips, and they’ll forget it’s vegan after the first bite. I’m not going to lie, my kids would probably prefer the regular cheese sauce filled with processed ingredients although, they’ll still eat this kind. You might be thinking, “there’s no way my family will want to eat vegan cheese sauce!” I think they’ll be presently surprised. The nutritional yeast gives it that irresistible cheesy flavor and the cashews make it so creamy. This nacho cheese sauce has that creamy, delicious flavor you love, but without any dairy products. You can enjoy the foods you love without feeling guilty. Nacho cheese sauce tends to be categorized as “junk food”. This softens them and helps them become the velvety sauce you’re craving. And it’s super easy! It just takes a little foresight to remember to soak your cashews.
You won’t believe this smooth, creamy sauce is totally vegan and dairy free. This creamy vegan Cashew Cheese Sauce is one way to make a dairy-free life easier and much more delicious. Yet I know dairy can be very inflammatory and avoiding chronic inflammation is a big factor in long term health and disease prevention. The hardest part of the anti-inflammatory diet for me is eating dairy free.
0 kommentar(er)
