This is a really versatile sauce. It can be used in Mexican dishes, in pastas, to lift side veg like broccoli, in sandwiches, as a dip, on jacket potatoes, stir-fry’s, faux meats, tofu and even as a pizza topping.
The best part is it actually does, because of the nutritional yeast, taste like cheese, but it replaces the heart stopping saturated fat and cholesterol with the cashews heart healthy, unsaturated fat.
99% of the time, I will use this to coat some side veg, usually either broccoli or cauliflower. They combine to make a really pleasing taste and your mind is tricked into thinking you are eating an unhealthy sauce when in reality, it is totally nutrient dense, so although you wouldn’t want to overdo it, you can certainly have a good sized portion, much more so than traditional cheese sauce.
Serves 6 generous portions.
- Calories = 189
- Protein = 8g
- Fat = 13.5g
- Saturated Fat = 2.2g
- Carbohydrate = 7.1g
- Cholesterol = 0g
- 1 cup unsalted cashews
- 1 cup unsweetened almond milk
- ½ cup nutritional yeast
- 1 tablespoon dijon mustard
- 1 small carrot, peeled and sliced into thin slices
- ½ lemon, juiced
- 1 teaspoon olive oil
- ½ onion, diced
- 1 clove garlic, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- Boil a pot of water over a high heat, add the cashews and sliced carrots and boil for 10 minutes
- As the carrots and cashews are boiling, add the onions to a non-stick frying pan over a medium heat. Add the onions and a splash of water and “fry” for around 7 or 8 minutes, stirring regularly and adding the garlic for the final 2 minutes
- Add the remaining ingredients to your blender, minus the almond milk
- Add half the almond milk and turn the blender on, blending for about a minute
- Slowly add more almond milk until you have a thick cheese like sauce
- Taste and check the seasoning
- Serve with broccoli, nachos, pasta, corn chips, faux meats, sandwiches etc
- Get it into ya!!