It’s fun to find recipes that stand the test of time. This is a simple vegan sauce that is surprisingly easy and delicious. It can be used in macaroni and cheese or served over rice, potatoes, zucchini noodles, cauliflower, or broccoli. You can even use it on your next pizza.
In gassho,
Sequoia
Cashew Pimento Cheese Sauce
- from Ten Talents Vegetarian Cookbook by Rosalie Hurd and Frank J. Hurd
Makes about 1 1/2 cups of sauce
Ingredients
1 cup raw cashews
1 cup pure water
3 Tbsp. sesame seeds or 2 Tbsp. tahini
4 Tbsp. nutritional yeast flakes
⅓ cup fresh lemon juice
1 ¼ tsp. sea salt
1 ½ tsp. onion powder
⅛ tsp. celery seed
1 Tbsp. olive oil
1 jar (4 oz.) pimentos, drained, or 1 cup tomatoes
Instructions
1.) Combine the cashews, water, and sesame seeds in a blender and process until very smooth.
2.) Add the yeast flakes, lemon juice, seasonings, oil, and, last, the pimentos, and blend again until smooth.
This can be stored in the refrigerator 3-4 days or frozen for later use.