Vegan Cheezy Sauce
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 31.8
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 39.3 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.4 g
- Protein: 1.1 g
View full nutritional breakdown of Vegan Cheezy Sauce calories by ingredient
Introduction
This is a slightly adapted version of the Cheezy Sauce found in Julie Hanson's book, "Vegan Diner." It keeps well in the fridge for about 2 weeks. I love it on vegan burgers and in bean burritos! The prep time includes soaking the cashews, which you don't have to do if you have a high-powered blender. I use a Ninja, so I skip the soaking. This is a slightly adapted version of the Cheezy Sauce found in Julie Hanson's book, "Vegan Diner." It keeps well in the fridge for about 2 weeks. I love it on vegan burgers and in bean burritos! The prep time includes soaking the cashews, which you don't have to do if you have a high-powered blender. I use a Ninja, so I skip the soaking.Number of Servings: 11
Ingredients
-
1 1/4 cups water
1/4 cup raw cashews
3 Tbs nutritional yeast flakes (I use Bob's Red Mill)
1 Tbs cornstarch
1 Tbs unbleached all-purpose flour
1 tsp granulated garlic or garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp fine sea salt
1 Tbs non-hydrogenated vegan margarine (I use Earth Balance)
1 tsp rice vinegar
1 tsp Bragg's Liquid Aminos (soy sauce or tamari will work)
Tips
You can easily adapt this into a nacho cheese sauce by adding cumin, chili powder, and hot sauce to taste.
It's also wonderful on broccoli, baked potatoes, pasta...EVERYTHING!
Directions
If you don't have a high powered blender, soak the cashews in hot water for about 30 minutes and drain.
In the blender, combine water and cashews. Blend at high speed until completely smooth. Add the nutritional yeast, cornstarch, flour, garlic, onion, paprika, and salt, and bled until very smooth.
Transfer to saucepan and place over medium heat. Bring to a simmer, whisking constantly until thickened, 3-5 minutes. Whisk in the margarine. If sauce is too thick, add a little more water. Remove from heat and stir in rice vinegar and Bragg's. Use immediately or cool, stirring often, so no skin forms on the top of the sauce. When completely cool, transfer to a jar and keep refrigerated.
Serving Size: Makes 11, 2 Tbs servings or about 1 1/2 cups total
Number of Servings: 11
Recipe submitted by SparkPeople user SHARSUE.
In the blender, combine water and cashews. Blend at high speed until completely smooth. Add the nutritional yeast, cornstarch, flour, garlic, onion, paprika, and salt, and bled until very smooth.
Transfer to saucepan and place over medium heat. Bring to a simmer, whisking constantly until thickened, 3-5 minutes. Whisk in the margarine. If sauce is too thick, add a little more water. Remove from heat and stir in rice vinegar and Bragg's. Use immediately or cool, stirring often, so no skin forms on the top of the sauce. When completely cool, transfer to a jar and keep refrigerated.
Serving Size: Makes 11, 2 Tbs servings or about 1 1/2 cups total
Number of Servings: 11
Recipe submitted by SparkPeople user SHARSUE.