I was tired of bland, boring cashew cheese sauce recipes that tasted only like nutritional yeast and lemon juice. I decided to experiment and discovered this amazing vegan cheese sauce! My entire family loves it, even the non-vegans! Excellent on macaroni, over a baked potato, drizzled in a burrito, on taco salad, as a veggie or chip dip ... the possibilities are truly endless. I hope you enjoy.
Provided by Jennifer Michener
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h10m
Yield 16
Number Of Ingredients 8
Steps:
- Soak cashews in warm water for at least 1 hour; drain.
- Place banana peppers plus 2 tablespoons brine in a high-powered blender. Add soaked cashews, red peppers, lemon juice, tahini, nutritional yeast, salt, and miso paste. Blend until creamy . If not blending well, add a splash of water or juice from the roasted red peppers.
Nutrition Facts : Calories 76.8 calories, Carbohydrate 5.4 g, Fat 5.4 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 463.7 mg, Sugar 1.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love