Wednesday, February 24, 2016

Con Queso Cheeze or Nacho Sauce




For those who think that they can't give up cheese to be vegan
this is by far, 
one of the easiest and tastiest cheeze sauces! 

Con Queso Cheeze or Nacho Sauce

1 cup cooked, mashed butternut squash
¾ cup non-dairy, unsweetened, unflavored yogurt
¾ cup water + additional water
½ onion
5 Tbsp NY
¼ - 1/3 cup raw cashews, soaked, rinsed, drained
3 Tbsp tapioca flour
½ chipotle Chile 
1/4 cup Red Bell Pepper
2 Tbsp - 1/4 cup Sun dried tomato 
dash Cayenne pepper, optional
½ - 1 tsp salt

A HIGH speed blender will result in a creamier sauce. If you don't have a HIGH speed blender such as a Vitamix or Blendtec, process the cashews and water longer. Test the liquid - there should be no gritty feeling.

Process everything until smooth and creamy. 

Taste, adjust seasonings as needed. 

Add additional water one tablespoon at a time depending on thickness desired.
Transfer to saucepan, cook over medium heat, stirring constantly until thick and gooey, about 2-7 mins.

Taste, adjust seasonings and salt.

NOTE: Salt - this does need to be salty like regular cheese, so don't skimp on the salt.

Cashews - if you want your cheeze creamier, use 1/3 cup cashews, otherwise the 1/4 cup should be plenty.

Store in refrigerator.
Freezes well.


Mac ‘n Cheeze, Cheezy Veggies, Broccoli or Chowder Soups: adjust water depending on thickness desired.

Salsa Dip: add chunky salsa to cooked sauce just before serving.

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