I’ve been a baaaaaaaad blogger. Believe me, I know.
Last week I went to North Carolina for work (also my first time in NC, so exciting!). It was just for a few days but because I was gone over the weekend that meant no time for making new recipes. Nope. It was scrounge out of the freezer week for me. It hasn’t been pretty.
Plus I am STIIIILLLLLL on that cleanse. Seriously, right? So I’ve just been eating the same ol’ stuff week after week. But like all good things, the cleanse is coming to an end, hehehe! :):):) I have another week and a half left and when I am done I will post my final thoughts on the ongoing science experiment that is my life. 🙂
I have a lot of new recipes to post in the next couple weeks so stay tuned!
I have been wanting to make a vegan cheese sauce since before I started this cleanse nearly two months ago. But cashews and miso were outlawed on the cleanse so my cheese project has been on hold.
Well the wait is over! Cheese lovers rejoice!!
First, one observation. Taking pictures of brown leaves is very easy. Fall colors are so beautiful, you can do no wrong.
Taking pictures of brown/orange/fall colored food is VERY HARD.
This was my first attempt at vegan cheese and I’m really pleased with the way it turned out. It makes the perfect amount of sauce for 1 pound of pasta but it would be really good on vegetables or as a queso dip. This recipe calls for nutritional yeast. I have never been a huge fan of “nooch” as vegans call it, but in this sauce I like it quite a lot. You can purchase nutritional yeast in the bulk section at Whole Foods. This recipe also calls for white miso. I am no miso expert but I would guess if you can’t find white miso, brown miso would work just as well…? Try it and let me know. 🙂
Vegan Cheese Sauce
1 cup cashews, soaked in water overnight
2 cups vegetable broth
2 tablespoons white miso
2 teaspoons tapioca starch or arrowroot powder
1 tablespoon olive oil
1 small yellow onion, diced
1 red bell pepper, diced
3 cloves mince garlic
4 tablespoons nutritional yeast
1/4 teaspoon salt or to taste
1 tablespoon lemon juice
Drain the cashews and place them in a blender along with the broth, miso and tapioca starch. Blend for several minutes until very smooth. The smoother the better.
Preheat a sauce pan over medium heat. Saute the onion and pepper in the oil until it starts to brown and is very soft. Add the garlic and salt and saute another minute.
Transfer the pepper/onion mixture to the blender. Add the nutritional yeast and puree until very, very smooth.
Transfer the mixture back to the sauce pan and turn the heat up to medium. Bring the sauce to a boil, stirring often with a whisk. Once the sauce is boiling, reduce heat to low and allow to simmer for 20 minutes, stirring often so it doesn’t burn. The sauce will thicken nicely and if it gets too thick whisk in a little water.
Add the lemon juice and serve hot.
For more of a nacho cheese sauce add a hot red pepper when cooking the pepper and onion.
This is what miso paste looks like. It’s in the refrigerated section.
And while I’m taking pictures of items in my fridge, this is my favorite vegetable broth. It lasts a long time, has a great flavor and doesn’t take up much space.
And just in case you’ve missed Lilly…check back Wednesday for a new picture! Have a great week!!!