Use this creamy, flavorful sauce anytime you want to add an exclamation point to whatever you’re serving. I use this sauce to make mac uncheese or as a topping for baked potatoes and steamed or roasted vegetables. With the addition of some spices and a little heat, it can also be used to top nachos and enchiladas. Even more remarkable, just omit the nondairy milk and add melted coconut oil and you have the makings of a fantastic cheddary cheese log. If not using beer or sherry, add an extra 1/2 teaspoon of miso past
Course
Condiment
Cuisine
American
Keyword
vegan cheddar, vegan cheese
Yields2cups
AuthorRobin Robertson
Ingredients
1 ¼cupsraw cashews, soaked in hot water for 4 hours, then well-drained
1/3cupnutritional yeast
2tablespoonsjarred chopped pimientos or roasted red bell pepper, drained and blotted dry
1tablespoonbeer, white wine, or dry sherry (optional, but recommended)
1tablespoonrice vinegar
1 ½teaspoonslight-colored miso paste
1teaspoonsalt
½teaspoonsmoked paprika
½teaspoononion powder
½teaspoonprepared yellow mustard
¼teaspoonturmeric
1cupplain unsweetened almond milk
Instructions
Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides as needed. The sauce is now ready to use in recipes. Use as is, or heat gently in a saucepan for a minute or two, if desired, stirring in a little more milk, if needed, for a thinner sauce. Store leftovers in the refrigerator in a tightly sealed container for up to 5 days