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Melty vegan cheese sauce

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

This sauce can be used for nachos, on a baked potato, for cheese toasties, with pasta, on a burger, or for whatever you fancy!
It can be stored in the fridge and heated up again, you may just need to add a bit of water.
From itdoesnttastelikechicken

 1/4 cup (30g) raw cashews
 1 cup hot water
 3 tbsp Tapioca flour
 3 tbsp nutritional yeast
 2 tbsp lemon juice
 1/2 - 1 tsp salt (this can be quite salty to add less if you're concerned)
 1 tsp paprika
 1/4 tsp turmeric
 1/2 tsp onion powder
 1/4 tsp garlic powder
 1 & 1/2 tsp white miso paste
 1 tsp maple or agave syrup

Boil the cashews for 20 mins and drain


Add the cashews the hot water, and all the remaining ingredients to a blender, and blitz until smooth


Pour into a pan and heat over medium high heat, while stirring.


As you stir it will start forming clumps, and then all of a sudden it will become gooey


Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely