Cheesy Vegan Sauce
Feb 16, 2011
This vegan cheese sauce is divine over whole grain pasta, thin crust pizza, veggie lasagna, nachos, quesadillas, stuffed peppers and much more! I love it so much that I have provided you with two variations. Try the one you please, or make both!
Cashew Variation
Ingredients:
1 cup raw organic cashews
2 cups filtered water
1 ½ teaspoon unrefined sea salt
2 tablespoons nutritional yeast
1 organic red pepper
1/8 cup raw onion, chopped (or onion powder)
1 raw garlic clove, coarsely shopped (or garlic powder)
Directions:
Blend on high until smooth. In a saucepan, cook on medium-heat. Bring to a boil and turn down heat to medium-low. Stir constantly to avoid burning and clumping. Continue stirring until sauce is thick or at desired consistency. ENJOY!
Chickpea Variation
Ingredients:
1 cup cooked garbanzo beans (chickpeas)
2 cups filtered water
¼ cup roasted red pepper
¼ cup raw sesame seeds
1 ½ teaspoon unrefined sea salt
2 tablespoons nutritional yeast
1/8 cup raw onion, chopped (or onion powder)
1 raw garlic clove, coarsely shopped (or garlic powder)
2 tablespoons cornstarch
Directions:
Blend on high until smooth. In a saucepan, cook on medium-heat. Bring to a boil and turn down heat to medium-low. Stir constantly to avoid burning and clumping. Continue stirring until sauce is thick or at desired consistency. Enjoy!
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