Today, I'm sharing with you the recipe for the best cheeze sauce, non-dairy of course, that comes directly from Jamie's stash of handwritten recipes. We make it in the Instant Pot, but it will be fine on the stove as well, make sure the ingredients are soft.
I've made it so many times, it's very practical to always have some in the fridge! Bonus: it is made from whole plants only: onions, carrots, potatoes, vinegar, lemon juice, paprika, nutritional yeast, cashews. [Adding miso paste (fermented soy) at the end will make it even more nutritious, but if you don't have it, that's fine too.]
Here the most important is the nutritional yeast, a deactivated yeast (not alive, so you wouldn't use it to make bread) with a nutty, cheesy, savory flavor.
This sauce is amazing as a replacement of your regular Mac and Cheese sauce, on nachos, on veggies (I love it on cauliflower or brocoli and your kids will too!), in a lasagna or just as a dip.
Here is the recipe:
- 2 cups water
- 1/2 medium yellow / white onion, quartered
- 2 cloves garlic
- 1 cup sliced carrots
- 1 1/2 cup Yukon Gold potatoes, chopped
- 1/2 cup raw cashews
- 1/2 cup nutritional yeast
- 1 tsp paprika
- 2 TBSP lemon juice
- 2 TBSP apple cider vinegar
- 2 tsp sea salt
Cook in the Instant Pot on High for 5 minutes, allow time for manual release. (Or on the stove until all ingredients are soft. But you should really get an Instant Pot!)
Add 2 TBSP of miso paste and blend in your blender until smooth.
Enjoy!
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