My Famous Vegan "Cheese" Sauce
The post you have all been waiting for - my famous "cheese" sauce! I have been making this sauce for almost a year and it simply gets better and better each time it's made.
I'm sensitive to cashews so most of the vegan cheese sauces that have been developed aren't ones I can really use. I could but it would throw off my digestion and thyroid antibodies so it's simply not worth it.
I got really creative one day because I wanted in on all the vegan cheese fun and alas, this recipe was born. It's incredibly versatile - good on pasta, rice, salad, potatoes, eggs, anything really!
V E G A N "C H E E Z E" S A U C E
yields roughly 2 cups
I N G R E D I E N T S:
- 1/2 roasted sweet potato
- 1 cup steamed butternut squash
- 1/2 cup nutritional yeast
- 2 tbsp almond milk, avocado oil or ghee
- 1/4 cup filtered water
- 1 tbsp turmeric
- pink salt & pepper
- italian seasoning to taste
D I R E C T I O N S:
Boil enough water to steam 1 cup of cubed butternut squash. Preheat the oven to 350, cut the sweet potato in half and bake for roughly 30 minutes until soft.
Once the butternut squash & sweet potato is soft and slightly cooled - add to a blender with nutritional yeast, emulsifier of choice (almond milk, avocado oil or ghee), filtered water, turmeric, and spices.
Blend until smooth and add to any dish of your choosing!
Share your creation with me! Enjoy☼