I just looooove cheese. But it doesn't seem to love me back these days, dairy makes me break out, and upsets my tummy.
Sometimes, though, you just need some comfort food (and apparently cheese is as addictive as cocaine! That explains a lot). This cheese sauce is made from cashews, and really hits the spot when paired with buckwheat pasta spirals, as shown here
| Gluten free | Dairy free | Vegan |
I use cashew butter because my blender doesn't quite make a smooth paste from raw cashews, even when soaked for 12 hours. But if you have a Vitamix or Blendtec blender, feel free to sub in cashews instead.
Recipe inspired by Megan Gilmore
1/2 jar cashew butter (I used Ceres Natural Cashew Butter)
1/4 cup savoury yeast flakes (not brewers yeast, they are different)
1/4 cup water
1 teaspoon sea or rock salt
1 clove of garlic, crushed
1/2 teaspoon turmeric
pinch cayenne pepper and chilli powder to taste (optional)
2-3 Tablespoons lemon juice
In a sauce pan, on low heat, place the cashew butter and water. Whisk slowly until a sauce forms. Add yeast flakes, garlic, salt, turmeric, cayenne pepper and chilli powder if using and combine. Remove from the heat and add lemon juice.
Serve with pasta or cauliflower, or use in place of cheese sauce.