Cashew “Cheese” Sauce
Disclaimer I do not have any allergies to cheese. I love real cheese with all my heart.
Disclaimer#2 I had my mom taste this and she started gagging, she thought it was so bad. So, I don’t know what to tell you, I thought it was SO good. I think I need at least one more person to tell me it’s gross before I decide that my taste buds are off.
Food described in quotations seldom sounds appealing, but I decided to make this because I happened to have a collection of the random ingredients which make up the majority of the sauce. Had I not, surely I would have scrolled past, perhaps chuckled at yet another attempt to recreate our beloved queso. We see it all the time, to substitute “this” with “that,” when we all know you can rarely compete with the “this.”
I whipped this up in a matter of minutes and dipped my spoon in for a taste. It was cold at this point mind you, and my brain thought I was eating cheese, like nacho cheese. I was shocked, and decided I must carry on and make something out of it before I blackout and eat the whole thing.
Here are the deets: I left out nutmeg, but a pinch in if you so fancy, I just wasn’t feeling it.
Cashew Cheese Sauce
Makes about 2 cups
1 Cup Cashews (soaked overnight)
1/2 Cup Nutritional Yeast Flakes (Tastes nutty and well, cheesy. I sprinkle this stuff on everything (eggs, veggies, popcorn)
2 T. Miso (I used white but I think any color would suffice)
1 Cup Almond Milk (unsweetened)
1 t. Garlic Powder
1 t. Onion Powder
1/2 t. Mustard Powder
DirectionsDrain cashews, combine all ingredients in a blender and blend until smooth.
For Mac N’ Cheese: Cook off pasta of choice, I use brown rice pasta (this brand ) is my favorite because it doesn’t get mushy.
Sprinkle breadcrumbs and bake until the top browns Steam broccoli and mix it in (this is what I did) Omit pasta and just drizzle this stuff over veggies (paleo!) Omit all mix-ins and eat by the spoonful (no judgement)
I found the original recipe- Here.