Ingredients with Measurements:
- 1 cup raw cashews, soaked in water for at least 2 hours
- 1/2 cup nutritional yeast
- 1/4 cup tapioca starch
- 1/4 cup lemon juice
- 1 tablespoon white miso paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 cups water
Special equipment needed:
- Blender or food processor
- Medium-sized saucepan
Step-by-step instructions:
1. Drain the soaked cashews and add them to a blender or food processor.
2. Add the nutritional yeast, tapioca starch, lemon juice, miso paste, garlic powder, onion powder, smoked paprika, salt, and water to the blender.
3. Blend the mixture until it is smooth and creamy.
4. Pour the mixture into a medium-sized saucepan and heat over medium heat.
5. Stir the mixture constantly until it thickens and becomes stretchy, about 5-7 minutes.
6. Remove the saucepan from the heat and let the cheese sauce cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 5-7 minutes
5. Temperature:
Medium heat
Serving size:
Makes about 2 cups of vegan cheese sauce
Nutritional information:
Per 1/4 cup serving:
- Calories: 80
- Fat: 4g
- Carbohydrates: 8g
- Protein: 4g
- Fiber: 1g
Substitutions for ingredients:
- Cashews can be substituted with blanched almonds or macadamia nuts.
- Tapioca starch can be substituted with cornstarch or arrowroot powder.
- Lemon juice can be substituted with apple cider vinegar or white wine vinegar.
- White miso paste can be substituted with chickpea miso or soybean miso.
- Smoked paprika can be substituted with regular paprika or cayenne pepper.
Variations:
- Add a pinch of cayenne pepper for a spicy cheese sauce.
- Add 1/2 teaspoon of turmeric for a yellow cheese sauce.
- Add 1/4 cup of roasted red peppers for a smoky flavor.
- Add 1/4 cup of canned tomatoes for a tomato-based cheese sauce.
Tips and tricks:
- Soak the cashews in water for at least 2 hours to soften them and make them easier to blend.
- Use a high-speed blender or food processor to ensure a smooth and creamy cheese sauce.
- Stir the cheese sauce constantly while heating to prevent it from burning or sticking to the bottom of the saucepan.
Storage instructions:
Store the vegan cheese sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the cheese sauce in a saucepan over low heat, stirring constantly until it is heated through.
Presentation ideas:
Serve the vegan cheese sauce in a small bowl or ramekin with a spoon for dipping.
Garnishes:
Garnish the cheese sauce with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve the vegan cheese sauce with fresh vegetables, such as carrots, celery, or broccoli.
Suggested side dishes:
Serve the vegan cheese sauce with baked potatoes, roasted vegetables, or pasta.
Troubleshooting advice:
- If the cheese sauce is too thick, add a little more water to thin it out.
- If the cheese sauce is too thin, add a little more tapioca starch to thicken it.
Food safety advice:
Refrigerate the cheese sauce promptly after serving and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Vegan cheese sauce is a dairy-free alternative to traditional cheese sauce that is made with milk, butter, and cheese.
Flavor profiles:
Vegan cheese sauce has a creamy and cheesy flavor with a hint of tanginess from the lemon juice.
Serving suggestions:
Serve the vegan cheese sauce as a dip or sauce for vegetables, potatoes, or pasta.
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