Vegan Cheddar Cheese Cheeze Sauce |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This is awesome for casseroles and pasta and my family likes it on crackers and chips as nacho's. One thing I miss being vegan, is cheese. This is as close as we have come to cheddar =) This is my first recipe post, so please let me know if I did anything wrong! Ingredients:
1 1/2 cups nutritional yeast |
1/2 cup water |
1/4 cup olive oil |
1 cup unsweetened almond milk |
1 tablespoon garlic powder |
1 tablespoon paprika |
1 tablespoon mustard |
1 tablespoon miso |
3 ounces firm tofu (1/4 package) |
1/4 cup raw cashews |
canned jalapeno (we used 4 of the little strips and it was not spicy at all but added to the taste. more for spicier ) |
1 sauteed red bell pepper |
1 tablespoon cornstarch |
1 tablespoon lemon juice |
Directions:
1. Put everything in a blender and blend the poopy out of it til it is smooth. If making a casserole, just throw it in and cook. If using as sauce for something else, bring to boil and stir until it is the desired consistency.
2. For the nachos, we just drizzled it on and microwave for a bit to warm it up.
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