How to Make Creamy Vegan Cheese Sauce

This is amazing! The sweet potato adds nutrition and a rich creaminess, as well as cutting the fat in half.
Try some vegan nachos : layer tortilla chips with black beans, (or veggie crumbles) salsa and minced jalapenos; top with the creamy cheese sauce; broil on low 5-7 minutes, until heated through and bubbley and viola!! A delicious, quick healthy snack.

Ingredients:
1 small sweet potato
1 cup raw cashew butter
1 cup water
3 Tbs nutritional yeast
1 tsp dark miso
1/4 tsp salt

Peel, chop, steam sweet potato. Combine cooked sweet potato with cashew butter, water, yeast, and miso in blender. Puree until creamy and smooth. Season to taste with additional yeast.
To serve, heat the mixture and pour over steamed broccoli, cauliflower or whole grain macaroni, or a blend of all of them!! Or serve as a dip with chips and salsa.
Sauce will stay good in glass jar in the refridgerator for up to 5 days.
Serves 8

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How to Make Non-Dairy “Parmesan Cheese”

You will love sprinkling some of this on your soup, salads and pizza!! I usually like to use cashews because of their color but pine nuts work well also. In fact, if you are okay with your “parmesan” being a bit dark in color, you could use any of your favorite nut or seed.

Ingredients:
1/2 cup raw cashews, ground into a powder
1/2 tsp minced garlic
1/4 tsp salt or 1 tsp nutritional yeast

Mix all the ingredients together in a small bowl.
Keeps for 5 days in the fridge.
Makes about 1/2 cup

Note: Experiment with the amount of nutritional yeast that tastes best to you. You can also leave in a pinch of salt with the nutritional yeast if you like.