So you’ll commonly find me eating a high carb breakfast, a paleo snack, a vegan lunch, a high protein dinner and a sugar free dessert.
Why? Because I’m all about eating all the delicious things in life.
The cashews in this cheese sauce give you the creamy decadence of cheese without any milk. Ever carnivores will love this recipe - we've never shared it with anyone who didn't love it!
Warm it up and drizzle it over nachos, mix it with a little bit of milk and stir through pasta for a vegan mac and cheese, use it as a salad dressing or stir it through quinoa. The possibilities are endless!
One of my all time favourite ways to eat it is as a dressing for a roasted vegetable quinoa salad.
Simply roast your favourite vegetables with garlic, salt and pepper and olive oil, add to cooked quinoa with some baby spinach leaves, stir through and drizzle this cheese sauce on top.
Seriously delicious, seriously easy - and seriously nutritious too because this vegan cheese sauce is so simple to make and jam packed full of nutrients.
So let me share the recipe with you! >>
But tell me,
Do you tend to eat ALL THE FOODS or stick to a certain way of eating?
What's your favourite vegan recipe?
Easy Four Ingredient Vegan Cheese Sauce Recipe
Yield: makes about 1 1/2 cups
prep time: 5 Mcook time: 5 Mtotal time: 10 M
This Four Ingredient Vegan Cheese Sauce Recipe is SO easy and so delicious. All you will need is cashews, nutritional yeast, stock and paprika (or sunflower seeds for nut free) Paleo, gluten free, grain free, low carb, high protein, clean eating friendly and raw!
ingredients:
- 1 cup (150g) raw unsalted cashews*
- 3/4 cup vegetable stock**
- 1/4 cup (30g) nutritional yeast
- 1/2 tsp paprika
- Salt and pepper
instructions:
How to cook Easy Four Ingredient Vegan Cheese Sauce Recipe
- In a high speed blender, blend your cashews and stock until smooth. If you don't have a high speed blender, you can try using a food processor - or soak your cashews in your stock for a few hours or overnight to make them easier to blend.
- Once your cashews and stock are smooth and no chunks remain, add your nutritional yeast and paprika and process until combined.
- Season to taste with salt and pepper and you're ready to go!
- Enjoy your sauce straight from the blender or place it into an airtight jar or container to chill in the fridge to use later. Use the above serving suggestions or enjoy it how you like!
- I usually keep my cheese sauce for 5-7 days, depending on how fresh my stock is (basically, it will keep for as long as your stock will) but it tends to last only 2-3 days in our house!
NOTES:
*You can also use raw, shelled sunflower seeds for a nut free option.
**You can also use chicken stock or bone broth if you don't need it to be vegan. I've also made it with milk but prefer the depth of flavour with stock.
**You can also use chicken stock or bone broth if you don't need it to be vegan. I've also made it with milk but prefer the depth of flavour with stock.
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