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Cheeze Sauce

Adapted from the November 2009 McDougall Newsletter. This is an alternative to the earlier not cho cheese sauce recipe posted previously. This one relies on cashews more which makes it thicker and more like cheese sauce. While it doesn't have chilis in it, any type of spicy seasoning can be added to suit your taste.

Preparation Time: 10 minutes
Servings: makes about 2 cups

Place the cashews in a blender jar (a high-speed blender like the Vita-Mix makes this much smoother and creamier) and add just enough of the water to cover the cashews. Process until smooth. Add the rest of the ingredients and process again until very smooth and creamy. Add more water if necessary to get the consistency that you want. Using less water will make this more spreadable, using more water will make it more sauce-like.

Hints: If you soak the cashews for at least an hour or two before processing the mixture, it will be smoother. Soak them in water to cover and then drain before using in the recipe. Start out with 2 tablespoons of the nutritional yeast and add more for a "cheesier" flavor. The flavors are more intense if you make this at least a day before you want to use it. This will keep in the refrigerator for about 1 week. Use to top vegetables, drizzle on pizza, or spread on a sandwich. Try making this into a "Grilled Cheese" sandwich with tomatoes and basil. Just spread on the "cheese" and grill on a dry non-stick pan until brown on both sides.