Recipe by magpie diner
Came by this on veganyumyum.com - and it lives up to the website's name. This really is a quick one, not fancy by any means, but I think it's tastes pretty fantastic. Apart from a bit of fresh lemon juice and garlic, these items are pantry staples for most vegetarians or vegans. You want to be careful not to overcook the sauce. I found the flavours were better raw, much more mellow when I had cooked it with some leftover pasta. So I'd recommend really gently heating the sauce. If you're looking for a really traditional "cheesy" sort of flavour, keep in mind this won't be exactly it, but it is savory and cheese like....I guess as cheesy as you get vegan wise. Well, you know what I mean. Enjoy!
Top Review by Denise P.
too much tamari! too salty for us. but I did like the sauce in general, I will cut the tamari in half next time. I also had to use almond butter instead of tahini, I hope that wasn't the problem....served it with whole wheat pasta, broccoli and shrimp, DH loved it
- 1 cup soymilk (I have subbed almond milk with no problems)
- 1⁄2 cup raw cashews, unsalted
- 1⁄4 cup nutritional yeast
- 3 tablespoons Braggs liquid aminos (or tamari or soy sauce)
- 2 tablespoons Earth Balance margarine
- 1 tablespoon tahini
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika (smoked is recommended if you have some)
- 1 pinch nutmeg
- 3 fresh garlic cloves
- black pepper, to taste
Directions See How It's Made
- Add all the ingredients to a blender and blend until smooth. I used my "Magic Bullet" and it worked just fine. Depending on your blender or processor, you might have some cashew lumps, which you can always strain out if you want to.
- Heat gently and toss with steamed broccoli or cooked pasta -- or anything you like!