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This recipe is somewhat similar to my Mexican Flavored Nacho Cheese Sauce - Vegan, however, there is FAR less nutritional yeast in this mix. Nutritional yeast is an aquired taste for some, so this is a nice, mild tasting vegan cheese sauce, that can be served plain over veggies or with chips, OR spiced-up accordingly (ie cumin, chili powder, diced tomatoes & chillies, vegan taco meat...possibilities are endless) For the spices listed below, feel free to use 'heaping" teaspoons. The cashews can be soaked ahead of time to ensure that they puree smoothly, but this is not necessary. I heated my cashews, plus the water, in a glass measuring cup for about 4-5 minutes in the microwave to soften them a bit...
- Add ingredients to blender and puree until very smooth (a good 5-6 mintues). Scrape down sides as you go.
- Add mixture to sauce pan over low to medium low heat.
- Wisk until thickened, about 15-20 minutes.
10 Stars! Love this so much! I make versions of this type of quick sauce often, this one is definitely near the top of my favourite list. The amount of "nooch" is just right, because you're right Kozmic, it's not a flavour everyone enjoys, you could easily add more if that's what you're going for. I had to leave out the pimentos, but otherwise made as written - only I halved the recipe (whipped it up in my Magic Bullet). Mustard was a nice addition here. I had the sauce with some noodles and gardein nuggets for dinner, it was so good I practically polished the entire half batch off myself. All depending on what you're doing with this, I think yielding 2 cups would only serve 4. Thanks for posting. Veg*n Swap July 2010.
Absolutely the BEST cashew cheez I've made. I did make a couple of small modifications: I used Smoked Paprika instead of regular and I skipped the pimientos and added a minced quarter of a red pepper instead. Unbelievably fast, easy and mess-free. My whole family loves this.
Yum, I loved this! I had with some chips, then used in a bean and "cheeze" burrito. I didn't have pimientos(!) so used raw red bell pepper and it turned out great. Thanks, will use this often!