|It's that time of the year-- yummy present ideas galore!|
Raw Cashew Cheeze Sauce is one of my favorites. I wanted to make a batch for my friend. Simple to concoct. Just twenty four hours until bliss. One of the greatest benefits of such a sauce is that it can be used in pasta (mac n cheese especially!) and rice dishes, top broccoli or potatoes, cream up soups, and make for a unique grilled cheese sandwich. The savory possibilities are endless.
Raw Cashew Cheeze Sauce lasts 7-10 days and can be refrigerated. After refrigeration, however, it does stiffen, so leave it at room temperature again if wanting to use.
Raw Cashew Cheeze Sauce Ingredients and Preparation
2 cup cashews, soaked overnight in 1 1/2 cup water
2 tablespoon olive oil
1/4 cup nutritional yeast
1 tablespoon lemon juice
1 1/2 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoon Italian seasoning
1 teaspoon basil
1 teaspoon garlic powder
Drain just a tad bit of the cashew water.
Add all ingredients into blender/processor and puree together.
When sauce reaches a creamy thick consistency, it's ready!
|Whipped and smooth like butter.|
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