Probably the most difficult food to eliminate from your diet when you decide to eat Plant-Based Vegan is cheese. There are many delicious vegan cheeses but finding one that tastes good to you can be somewhat challenging. This is my “go-to” vegan cheese sauce. My husband loves it and if I haven’t made it in a while, he can be found scrambling through my recipes and will make it himself.
Who isn’t in a hurry to fix meals during the work week? Not many of us want to spend a lot of time in the kitchen in the evenings, even those of us who love to cook. I shorten the time to fix meals Mondays through Fridays by preparing food in advance and refrigerating it for quick meals during the week. Cooked potatoes or rice will last all week and a variety of toppings and spices work wonders on the taste buds.
This Nacho “Cheese” Sauce is especially yummy poured over potatoes, rice or cooked cauliflower. Then, simply warm the entire plate in the microwave. Add a side dish of cooked greens: Swiss chard, kale, or spinach, and dinner is served. Well, almost, I also like to sprinkle it with a little TVP “bacon bits”. There is a great recipe for “Bacon Bits” in one of our favorite cookbooks, “The Happy Herbivore”, page 137. These “Bacon Bits” keep for a very long time in the refrigerator.
Nacho “Cheese” Sauce
1 cup raw cashews, soaked overnight and drained
½ cup water
1 red bell pepper, seeded and cut into pieces
1 jalapeno pepper, seeded
1-2 cloves garlic
2 Tbs. lemon juice
3 Tbs. nutritional yeast
4 Tsp. tahini
1 ½ Tsp. ground flax seeds
1 ½ Tsp. turmeric
1 Tsp. sea salt
Add all ingredients to a high speed blender or food processor and blend until completely smooth. It will take a few minutes. Stop and scrape down the sides of the container as needed.
Pour the sauce into a container and let rest for 15 minutes…it will thicken slightly. Use immediately or refrigerate for up to a week and use as needed.