This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.
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This cashew cheese sauce is addictive, versatile and, healthy too. Depending what you pair it with.
It works as a nacho dip, I also use it in my chunky vegetable lasagna recipe and it’s great with pasta & roasted cauliflower.
Store any leftover sauce in a glass jar in the fridge and it will keep for about a week.
150g cashews, soaked for a minimum of 4 hours
200g carrot, roughly chopped
1 clove garlic
200ml water
50ml olive oil
1 teaspoon paprika
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
4 tablespoon nutritional yeast
salt & pepper to taste
Steam the carrots until tender. Drain and rinse the cashews. Add all the ingredients to a high speed blender and blend until smooth.
Makes approx. 400g sauce