People often say the hardest thing about eating vegan is giving up cheese. I totally hear you.
But we know that cheese, whether we still consume it or not, is very fat-laden and quite simply not healthy. Regardless of our eating habits, it’s something we could all stand to consume less of. “But…. but… it’s so GOOD”, you say. And though there are many vegan cheeses that have gained popularity in the past year as being actually very tasty, they are still expensive and processed.
SO! You will be happy to know today I am presenting you with, drumroll please:
VEGAN CHEESE SAUCE!
Seriously. Not only is it completely scrumptious and versatile, it is actually healthy and only has three (or four) ingredients. Think I’m lying? Try me.
Vegan Cheese Sauce
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- Tbsp. olive oil
- *optional, but recommended – 1/2 Tbsp. white miso paste
Add all ingredients to food processor or blender, adding water in small increments until sauce is desired thickness. Salt to taste (you may not need any salt if you add miso paste). Recipe can be easily doubled or tripled for more sauce.
- You can put this on practically anything! It goes great on steamed veggies, sandwiches and burgers, burritos, or if you’re really craving “comfort food”, put it on some whole wheat pasta for a very quick and creamy mac and cheese!
(My breakfast: steamed kale, sweet potato and black beans with THIS cheese sauce all oozy and yummy on top!)
If you make this, I’d love to hear from you (and see any photos of your delicious creations).
ENJOY! And, you’re welcome.