11/25/2023 0 Comments Recipe for cashew cheese sauce![]() (It’s similar to saving the pasta cooking water to help thicken and emulsify pasta sauce!) I like to reserve the starchy cooking liquid from the potato and carrot to thin out the sauce as needed. ![]() Depending on the size and starch content of your potato, the sauce may need a bit of extra liquid. Reserve some of the potato cooking water. If you don’t have a high-powered blender, I especially recommend soaking them on the longer side for the smoothest and creamiest vegan cheese sauce. Pre-soaking softens the cashews and make them easier to blend smooth. If you forget, you can also boil them along with the potato and carrot. I recommend at least 4 hours or overnight. I like to add a few tablespoons to contribute a cheesier flavor and to make the texture a little more luscious. If you want to make this recipe oil-free, you can omit this. This contributes most of the cheesy flavor and umami to the vegan cheese sauce, so don’t skimp on it! You can purchase it at most regular grocery stores nowadays, or order it online. Optional but recommended! If you like a touch of spice, add in a pinch of cayenne pepper too. These flavors make the vegan cheese sauce taste more savory and well-rounded. In a pinch, you can even sub in plain water. Feel free to use any kind of milk you like. Unsweetened plain cashew or oat milk are my preferred varieties since they tend to be creamy and have a neutral flavor (though this is brand-dependent). You can substitute in sweet potato or butternut squash, or omit it altogether if you’re in a pinch. This contributes color and a touch of sweetness. ![]() Feel free to use any variety! These add bulk to the vegan cheese sauce and contribute a velvety texture. Soaked and blended smooth, these act as a thick and creamy base for the cheese sauce.
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