If you're new to a vegan or dairy-free diet, or you just want to be a little adventurous, this cheese sauce is a great place to start. Nuts are very versatile and make wonderful vegan cheeses when paired with nutritional yeast. While I use macadamia nuts for this recipe, you can substitute cashews and the sauce will turn out just as well. Both add fat and texture to the sauce, but each nut will impart a slightly different flavor. The macadamia nuts add richness to this cheese sauce. Once you have this cheese sauce, you can use it in many different recipes.
Serves 3 1/2 cups
2 cups raw macadamia nuts, soaked in water overnight (If you forget to soak the nuts overnight, you can boil them for 30 minutes to soften)
2 cups water
1 cup nutritional yeast
1 tsp. salt (or, to taste)
1/2 tsp. garlic powder
Drain and rinse the nuts. Add them to a high-power blender with the rest of the ingredients. Blend until smooth.
This sauce will last a couple weeks in the fridge. I store mine in a large mason jar. You can also freeze the sauce for up to 3 months.
Recipe from Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families © Melissa King, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.