velvety cheeze sauce
This versatile cheeze sauce is fabulous on steamed vegetables, burgers, loaves, pizza, pasta, sandwiches, or lasagna, and makes a fine filling for celery sticks.
Stir it into soups or stews just before serving to impart a creamy texture and cheesy taste. Soaking the cashews prior to blending makes it even creamier, but if you have a high-powered blender, it is not critical.
Use jarred roasted red peppers if you like – they are inexpensive and handy.
Raw peppers can also be used if you prefer. Water works well, but fortified non-dairy milk adds a substantial nutrition boost.
2 cups unsweetened fortified non-dairy milk or water
3/4 cup raw cashews, rinsed well or soaked for 4-6 hours, drained, and rinsed
1-2 roasted red bell peppers, seeded, and coarsely chopped
3 tablespoons cornstarch
1/4 cup nutritional yeast flakes
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt (less, if desired)
1. Put all ingredients in a high-powered blender and process until very smooth and creamy.
2. Pour mixture into a medium saucepan and bring to a boil over medium heat, stirring constantly. Immediately decrease the heat to medium-low and cook, stirring or whisking frequently, until thickened, about 5 minutes. Blend again for an extra silky sauce, if desired. Serve hot on vegetables or on anything you might use cheese sauce.
Adapted from the soon-to-be released book, Nourish: The Definitive Plant-based Nutrition Guide for Families, by Reshma Shah, MD andBrenda Davis, RD.
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