Are you ready to indulge in a creamy, dreamy sauce that’s not only delicious but also completely vegan? Say hello to the "Not So Cheese Sauce" – a guilt-free alternative that will elevate your dishes without the dairy! This rich and flavorful sauce is perfect for pasta, drizzling over veggies, or even as a dip for your favorite snacks. In just 25 minutes, you can whip up this delightful concoction that will have your taste buds singing and your friends asking for the recipe. So, grab your blender and let’s dive into the world of plant-based goodness that will leave you craving more!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 2 cups
Ingredients
- 1 cup raw cashews, soaked
- 1/2 cup nutritional yeast
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- Salt to taste
Instructions
- Begin by soaking the raw cashews in water for at least 2 hours, or overnight if possible. This will soften the cashews and make them easier to blend into a creamy sauce.
- After soaking, drain and rinse the cashews under cold water to remove any residual soaking water.
- In a high-speed blender or food processor, combine the soaked cashews, nutritional yeast, water, lemon juice, garlic powder, turmeric, and a pinch of salt.
- Blend the mixture on high speed until smooth and creamy, scraping down the sides as needed. If the sauce is too thick, add more water, one tablespoon at a time, until you reach your desired consistency.
- Once the sauce is creamy, taste and adjust the seasoning by adding more salt or lemon juice if desired.
- Transfer the sauce to a saucepan and heat over medium-low heat, stirring frequently to prevent sticking. Cook for about 5-10 minutes, or until the sauce is warmed through and slightly thickened.
- Once heated, remove the sauce from the heat and let it cool slightly before serving. This Not So Cheese Sauce can be enjoyed immediately over pasta, vegetables, or as a dip, and can be stored in an airtight container in the refrigerator for up to a week.
Tips
- Soaking is Key: For the creamiest texture, soak your raw cashews for at least 2 hours or overnight. This step is crucial for achieving that velvety smooth sauce.
- Adjust to Taste: Don’t be shy when it comes to seasoning! Taste your sauce before heating and feel free to add more salt or lemon juice to enhance the flavors to your liking.
- Consistency Control: If your sauce turns out thicker than you’d like, simply add more water a tablespoon at a time until you reach your desired creaminess.
- Heat Gently: When warming your sauce, do it over medium-low heat and stir frequently to avoid sticking or burning. This will ensure an even heat distribution for the best flavor.
- Storage Savvy: This Not So Cheese Sauce can be stored in an airtight container in the refrigerator for up to a week. Just give it a good stir before using, as it may thicken in the fridge.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 7g
Protein: 5g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
