The Kitchen Rich Cashew Cheese Sauce

Over the last year I have been trying various Vegan cheese sauce recipes. Some that come highly recommended just haven't hit the mark for me. There have been a few I like. One is a hemp heart based spicy queso sauce I think is quite good. Another isn't a cheese sauce per se, but a cashew creme sauce to be used on pork tacos.

In the end, the alternative cheese sauce recipes based on potatoes and carrots don't seem to turn out well for me. Everyone else seems to love them, so not sure what I am doing wrong. The ones I think have a better texture use cashews as a base (the exception is the hemp heart one I mentioned). So when I was randomly watching an episode of The Kitchen and one of the chefs prepared a alternate Vegan version to the classic cheesesteak - Caramelized Mushroom Cheesesteak with Rich Cashew Cheese Sauce - I was intrigued and had to try the sauce.

The sauce was super easy to make and of all the recipes I have tried so far, this was my favorite.  However, I couldn't get quite as creamy looking as what they did. Mine is thicker and not quite as smooth, but the taste is the best of what I have tried so far.  These are alternatives to try if you're trying to eat less dairy. They hint at, but there are not the same. 

I made a batch and a half and to put in the freezer for when my daughter and grandkids visit.  Not sure how I will use it. Maybe just a sauce on pasta for the kids or maybe in homemade Crunch Wrap Supremes.  It's definitely worth a try. And remember. Cashews are not low fat, or low calorie.

Enjoy!

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The Kitchen Rich Cashew Cheese Sauce

Ingredients - 

1 C                Raw cashews
2                    Medium carrots, peeled and cut into 2-inch chunks
1 clove          Garlic, crushed
Kosher salt
1/3 C             Nutritional yeast
1 T                Lemon juice

Instructions - 

In a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes.
Carefully add the warm cashew mixture, including the liquid, to a blender. Add the nutritional yeast, lemon juice and salt to taste. Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.