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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is the simplest and best tasting vegan cheese sauce recipe we've found. We got it from our cousin Diana P. who got it from who knows where. We like it best for nachos. It works well for mac'n'cheese as well as enchiladas or any recipe that calls for a cheese sauce. Ingredients:
1/4 cup raw cashews |
1 1/2 cups cold water |
2 ounces pimientos (half of a 4 oz. jar) |
2 tablespoons cornstarch |
2 tablespoons nutritional yeast flakes |
1 tablespoon lemon juice |
1/2-1 teaspoon salt |
1 (4 ounce) can diced green chilies (optional) |
Directions:
1. Rinse cashews with hot water while combining the remaining ingredients (except chiles) in a blender.
2. Add cashews to blender and process on high for 1-2 minutes.
3. Cook in a sauce pan over medium heat, stirring constantly, until thick.
4. Add chiles and serve or use in other recipes that call for cheese sauce.
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