Vegan Cheeze Sauce
Serves 4
Real dairy cheese contains certain elements that are literally physiologically addictive. This vegan "cheeze" can become emotional addictive, but in a much healthier and enjoyable way. The combo of cashews, tahini, and nutritional yeast bring together savory, creamy, and tangy elements that light up your taste buds, but without the negatives of dairy. You can use this recipe to make a coating for kale chips, as well.
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Prep Time
20 min
Cook Time
1 min
Total Time
21 min
Prep Time
20 min
Cook Time
1 min
Total Time
21 min
Ingredients
  1. 1 cup raw cashews (soaked for 15 - 20 minutes)
  2. 1 tablespoon tahini
  3. 1 1/2 tablespoon organic lemon (fresh squeezed)
  4. 2 teaspoons organic apple cider vinegar (Bragg's brand)
  5. 1 cup almond milk (or other non-dairy milk)
  6. 1/2 teaspoon pink himalayan salt
  7. 1/4 teaspoon organic yellow mustard (prepared)
  8. 1 tablespoon non-GMO cornstarch
  9. 1/2 teaspoon paprika
  10. 2 - 4 tablespoons nutritional yeast
  11. Optional
  12. 1/4 teaspoon tumeric (for color and anti-inflammatory properties)
Instructions
  1. Soak cashews for approximately 15 - 20 minutes.
  2. Put cashews and all other ingredients into a Vitamix and blend until smooth and creamy.
  3. Serve over vegetables or use as a dip.
Notes
  1. Check out the original recipe through the link above; it lists out the health benefits of virtually every ingredient.
Adapted from The Healthy Family & Home
Learn2Blend http://learn2blend.com/
Vegan Cheeze Sauce

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