#Cashew cheese sauce plus

Enjoy cold or heat up on the stove to thicken it a bit and warm it up. In a blender, add the onion and carrots along with the rest of the ingredients and blend until smooth. Soak your cashew nuts in freshly boiled but slightly cooled water (so as not to scorch the nuts) for as long as you can - the longer you leave them the creamier theyвЂ™ll blend. Add the chopped onion and carrots to a nonstick pan over medium heat and sautГ© with a bit of water until soft. Ideally you should soak the cashew nuts overnight, however, if you forget, as I often do, do not worry.

#Cashew cheese sauce plus

Soaked cashews help give the creamy texture youвЂ™re after plus it makes them easier to blend. The one thing about this recipe is that you do need to soak your cashew nuts. I recommend always starting with less liquid and add more as needed to get the desired consistency. If you prefer a thicker consistency for a dip or spread, just use 1/4 cup of liquid but if youвЂ™re looking for a runny sauce consistency use up to 1 cup of liquid. Serve drizzled over baked potatoes, vegetables, pizzas or pastas. For a thinner salad dressing consistency, use a little more water. The amount of liquid you use in the recipe will affect the resulting consistency of the sauce. Add the cashew nuts, nutritional yeast, crushed garlic, lemon juice, sea salt, black pepper and water to the blender jug. You can use less liquid than the recipe requires and also use it as a spread for sandwiches and wraps. IвЂ™ve also used it in my lasagne recipe and as a dip for chips too. My favourite use of this sauce is on pasta dishes, such as my courgette & sundried tomato pasta recipe. I love the flavour of the onion powder coming through and whilst I used to use water in earlier versions of this recipe, this time I used almond milk and it gives the sauce a wonderful silky, creamy texture, though you can still use water and get a delicious tasting cashew вЂcheeseвЂ™. I have made a number of variations of this cashew cheese sauce over the years and all have been great but this one is my best yet. Combine 2 cups water, nutritional yeast, cornstarch, and mustard in a blender or food. Just add water, boil 1 minute, 1 package makes 3 cups. But, if like me, you canвЂ™t have dairy or donвЂ™t eat dairy then this sauce is my go-to when I want a creamy cheese-esque sauce for meals. Place in a bowl and cover with hot water. Beyond Better Original Cashew Cheese Alternative Sauce and Dip Mix is rich, creamy, versatile and delicious.