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Vegan Un-Cheese Sauce Recipe

Quick, Easy, Versatile Non-Dairy "Cheese" Sauce Recipe

Versatile non-dairy cheesey sauce recipe: quick and easy, delicious with steamed vegetables or any pasta dish.

We enjoy un-cheese sauce with Steamed Broccoli or Cauliflower, and Pasta, Tofu & Veggies. It's also nice served cold as a dip for raw veggies.

Total Prep & Cook Time: 20 minutes

Yield: 4 Servings

Nutrition Data, 300g Serving: 293 cal, 15g protein, 6g fat, 48g carb, 15g fiber, 182mg sodium, 5g sugars, low Cholesterol, good source Vit A, C, K, Folate, Iron. Estimated Glycemic Load 20

Ingredients:

1 Tbsp olive oil
1/4 tsp garlic powder
1/4 tsp ginger powder
1/4 tsp paprika
1/8 tsp turmeric
Optional: 1 Tbsp white miso

Optional: For more of a kick, add a pinch of cayenne or chipotle pepper, a dash of Mrs. Dash, or an unsalted veggie bouillon cube
1/4 cup cashew butter
1/4 cup nutritional yeast
2 cups almond milk
2 Tbsp lemon juice
Fresh gr. black pepper and salt to taste

Directions:

Heat the oil on low in a 2 qt sauce pan
Add the spices and heat for 5 minutes
Add remaining ingredients, increase heat to medium, stir with a whisk until smooth and thick
Add a bit of water or nutritional yeast as needed for desired thickness
Add salt & pepper to taste

Cooking Tips

This is a pretty flexible sauce recipe, and will turn out great even if you don't have the exact ingredients and use them in the same proportions. The nutritional yeast and lemon juice are essential, but instead of cashew butter, you could use ground raw cashews, or almond flour.

I like to heat spices in oil to enhance the flavors, but if you like, you could just whiz everything in the blender and then cook the sauce on medium low. The sauce will thicken as it cooks.

4 Servings: Minced parsley or basil or scallions make a nice garnish for this sauce.

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