Thursday, April 16, 2015

Creamy Cashew "Cheese" Sauce

This sauce substitutes nicely for any "finishing" cheese you would put on vegetables, nachos, etc., but can also be used as a spread or a dip. It doesn't taste exactly like authentic dairy cheese - so don't go in expecting cheddar - but when combined with other flavours it somehow hits the right note. Ie: layer it into a healthy nacho dip and, combined with guacamole, beans, and salsa, you'll feel like there was cheese in there. Lately, I've been avoiding meat and dairy (because I feel so good without it), but I still have a taste for rich, creamy things. Avocado, coconut, nuts and seeds, and recipes like this sauce fill the void. In a quality high-performance blender combine: a big handful of raw soaked cashews (softened in water for a few hours), 3/4 cup of water, plenty of salt, a spritz of lemon or vinegar, 1/3 cup of nutritional yeast, and a little white pepper. Blend until smooth and then adjust the seasonings, add a little more water if necessary, and then add 1/4 of an avocado. This will make it super creamy and rich. If you want a bolder yellow colour, you can grate in a little turmeric. The sauce stores in the fridge for up to 3 days.

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