Sunday, November 19, 2017

My New Favorite Vegan Cheese Sauce Recipe!

I know I have posts a LOT of vegan cheese sauces, dips, spreads, etc over the years and there are many I like for many different reasons.  I also seems like I do them a little different each time I use them or make them.

Today I threw together another vegan cheese sauce and absolutely LOVED it!  I don't know if there has been another attempt I have enjoyed this much in a long time - if ever!  Here are a few photos of the Mac & Cheese I covered it in!




All in a blender...

1 C + 1 Handful Cashews, Soaked
1 C Water
1 T Garlic Tahini
3 Handfuls of Nutritional Yeast
1 T Lemon Juice (more to taste)
2 Squirts Yellow Mustard
1/2 t Turmeric
1 T Dried Minced Onion
Black Himalayan Sea Salt (to taste)

I think the Garlic Tahini addition really took it to the next level and helped with the over all creaminess!

It also kept the same creamy consistency and didn't dry out like some of the other cashew sauces I have done tend to do.

I had some left over and used it to dip pretzels in!  I didn't have any corn chips in the house or I would have try it on them, too!

I know I will continue to try different combos but I have to say - for the foreseeable future - this is my new favorite vegan cheese sauce!

I can't wait to try it on a baked potato!  Another pair I can think of is on top of cooked broccoli!

I can't wait to try and make this again!

16 comments:

  1. I am very intrigued with your vegan recipes. I have yet to explore your earlier posts (which I believe will be of interest to me) and I am very fascinated by this cheese sauce. May I ask, do you miss the real thing?

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    1. Thanks so much for the feedback! When I became a lacto-ovo vegetarian I did NOT miss the meat at all. I never was a fan of meat even when I was younger and my parents 'made' me eat it. When I decided to drop the dairy about 5+ years ago I was in complete agony because of digestive issues. I did like ranch dressing, cheese, and sour cream. I'm not going to lie. BUT...I also remember the way it made me feel afterwards and I will never forget that. That in itself makes me NOT miss it. I feel MUCH better not eating it. Hope that helps answer your question. I do know it's different for everyone and I can totally understand how people would have a hard time giving it up. Especially now that we are hearing that cheese has addictive properties. YIKES!

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  2. I think I can try this - school holidays coming, starting end of this week. Got some cheese sauce and gluten-free pasta from Australia.

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    1. What kinds of Mac & Cheese have you tried over in Malaysia? I'm curious!

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    2. Some imported packet ones but we do not buy those anymore, not gluten-free.

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    3. Have you tried making it from scratch!?

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  3. This recipe looks delicious! I am going to make it at home!

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  4. This sounds amazing. Cashew based cheese sauces are my favourites!

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    1. Me too! And the tahini really took it to the next level!

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    2. Agreed, cashews are the best!

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  5. Yum! I normally add a little tahini to vegan cheeses and sauces. It is indeed creamy. Once I was out of cashews and usedsunflower seeds; they were also surprisingly good!

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    1. I have been trying to use more sunflower seeds because they are cheaper. It's not the same but I'm making progress! LOL

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  6. You can never have too many blender sauces! :-) They are the perfection that makes whole plant foods delicious for me and these look great, thanks!

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    1. I agree - the more the merrier! Thanks for the feedback, too!

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