“… I would miss cheese.”
We often hear people say, “I could never go vegan because I would miss cheese.” We had said the same thing before we knew how good vegan cheese could be. Cheese is one of those foods that seems to enhance everything, right? From pasta, baked potatoes, pizzas, and chips, to burgers and macaroni (oops did I already mention that?) We believe everything is better with a little cheese. One thing we have noticed since veering away from dairy cheese is how much it dulls surrounding flavors. As you explore vegan cheeses, you will notice more flavor in both the cheese as well as the surrounding ingredients. One of our first Whole Food Plant Based Meals was the Macaroni and Sweet Potato Cheeze from Dr. McDougall’s website and it was delicious! Since then, we have tried a variety of cheese-like recipes. We crafted a pretty delicious Tofu Ricotta, Vegan French Bread Pizzas with Tofu Ricotta, Cheezy Seitan Tofu Scramble, Macaroni and Cheese- VegInspired Style – just to share a few! Recently we tried our hand at a cashew based creamy sauce that was spot on to a cheese sauce. We knew you all would love it too, so here is our Basic Cashew Cheeze.
- 1 C raw cashews
- 1 T red miso
- 1/3 C nutritional yeast
- 1 T lemon juice
- 1 T apple cider vinegar
- non-dairy milk unsweetened is best, but not required
- salt to taste
Blend cashews, miso, lemon juice, vinegar, and nutritional yeast in a food processor until crumbly. Scraping down sides as needed.
With the food processor running, slowly add non-dairy milk until desired consistency. You can make it as saucy or thick as you like for your application.
We have used this tasty sauce on lots of dishes and we hope you find it as versatile. Be sure to share how you incorporate the Basic Cashew Cheeze into your meals and share your photos on our Social Media pages using #veginspiredfoodie
Live it up, VegInspired style!