Friends, you now have one less excuse to not eat vegan.
I mean, really, it’s about time that Lindsay Loves Veggies had a “cheeze” sauce recipe! The number one excuse that I hear from people who are hesitant to go vegan is that they looooove cheese. Well, with products like Daiya cheese, and fun, simple cheezy recipes, like today’s, your reasons are growing slim!
This sauce is creamy, cheezy, AND good for you! It’s full of protein, thanks to nutritional yeast and cashew, and unlike real cheese sauce, contains heart healthy monounsaturated fats, instead of artery clogging saturated fat!
Easy Vegan Cashew Cheeze Sauce
- 3/4 cup raw cashews
- 1 cup hot water or veggie broth
- 3/4 cup nutritional yeast
- 1-2 cloves garlic, minced
- 1/2 t yellow mustard
- 1/8 t turmeric
- 1 T olive oil
- 2 T lemon juice
- 1/8 t salt
1. Process cashews in the blender until they form a powder.
2. Add the remaining ingredients to the blender, and blend on high for 30-60 seconds, or until smooth.
3. Pour over anything and everything, or use as a dip.
I served my first serving of this sauce over a bowl of millet with steamed broccoli and spinach. It was incredible! I almost felt like I was eating some awesome version of mac and cheese!
In fact, this sauce would be great over noodles! It would also make a great dipping sauce for veggies! Add a pinch of cayenne pepper or chili powder to the recipe and suddenly you have nacho cheeze! The possibilities are endless.
Well, I’m off to enjoy my day off in the sun! I hope you all have a wonderfully cheezy day!