I always hear people say that they could never go vegan because giving up cheese would be too hard for them. I felt the same way to be honest, but boy was I wrong! I don’t miss it even in the slightest. There are some amazing vegan cheeses you can buy today, however I’m going to show you a version today using natural ingredients.
This is such a quick and easy sauce to throw together. It lasts for weeks… if you don’t eat it all right away. Hope you all enjoy and be sure to stay tuned for more recipes using this delicious sauce!
Vegan Cheezy Sauce
(Yields about 1 pint)
2 cups Raw Cashews, soaked overnight
1 cup Nutritional Yeast
1 cup Raw Unsweetened Almond Milk, tutorial here (can sub for water)
1/4 cup Onion, diced
1 tbsp Oil, I used evoo (extra virgin olive oil)
1 tsp Garlic Powder
1/2 tsp Smoked Paprika
1/2 tsp Turmeric Powder
1/2 tsp Pink Himalayan Salt
1/4 tsp Chili Powder
Red Pepper Flakes, optional
Black Pepper, to taste
Prep ahead by soaking your cashews overnight.
In a small skillet on medium heat, sauté your diced onion in 1 tbsp. of oil for 8-10 minutes.
Measure and pour everything into your high-speed blender and pulse till smooth, about 2-3 minutes.
Feel free to add additional almond milk till desired consistency is reached. It will thicken up quite a bit when stored in the fridge.
Will keep at least 1-2 weeks in an air tight container.
Next week I’ll be showing you a few recipes using this cheezy sauce! Here’s a sneak peek below 😀
So be sure to come back for these insanely cheezy dishes!