Name: Melty vegan cheese sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 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

AuthorJen BookerDifficultyIntermediate

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

Yields1 Serving

Prep Time20 minsCook Time10 minsTotal Time30 mins

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

Ingredients