Spicy Vegan Cheese Sauce
This is my ABSOLUTE FAVORITE vegan cheese sauce recipe! A special “Thank you!” goes to Sara C. in South Carolina for inspiring me to share this recipe with you all. She contacted me asking for a good sauce to put over raw broccoli and cauliflower to assist eating and digesting it. If you don’t digest raw veggies very well, it’s OKAY to gently steam them to assist digestion. Proper digestion is KEY to assimilation and absorption of nutrients from our food. So, let’s work WITH our body and not against it.
Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds that are easily damaged by heat. Vegetables will retain more texture, flavor and nutritional value when you prepare them with this indirect form of heat and moisture. Then adding a healthy, tasty sauce or marinade just accentuates the pleasure factor in eating, which in turn assists our digestion and kicks up that digestive fire.
Cashews are a good source of copper and magnesium. Copper is an important component to many enzymes in our bodies, involved in many important functions such as developing bone and connective tissue, producing melanin, and the utilization of iron in our body. Magnesium is also extremely important in keeping our bones strong and healthy. A quarter cup of cashews supplies 22.3 percent of the daily value of magnesium, and have a lower overall fat content. The majority of fat found in cashews is unsaturated fatty acid, or the good fat and if eaten in moderation, monounsaturated fats can have a beneficial effect on your health helping to reduce bad cholesterol levels in your blood, as well as lower your risk of heart disease and stroke. The majority of the monounsaturated fat found in cashews is oleic acid, a heart healthy fat also found in olive oil. For individuals on a low cholesterol diet, cashew milk is a great alternative to dairy milk as cashews are cholesterol free. (source)
- 1 cup raw cashews (soaked for at least 3 hours) or raw sunflower seeds (also soaked)
- 1 clove of garlic
- 1/2 cup Nutritional yeast
- 1/3 cup water
- 2 TB. extra virgin olive oil
- 1/2 tsp. Paprika
- 1/4 tsp. Chipotle pepper powder
- 1/2 tsp. sea salt (more to taste)
- 1 tsp. cumin (more to taste)
Place all ingredients into a high powered blender. Blend till smooth and creamy. Adjust seasoning to taste and add more water for preferred consistency. Use in veggie wraps, on kale chips, nori rolls, over steamed veggies, as a queso dip, mixed in quinoa, millet and amaranth, over quinoa or brown rice pasta noodles – SUBLIME!, etc. – the options are endless.
I put some of this sauce over roasted veggies, organic spinach with avocado on a gluten-free brown rice wrap for dinner and YES! That is one AWESOME sauce!
Go have fun making this vegan cheese sauce and let me know what you think!
I know you will love it!
Thanks again, Sara! ♥May the GREENS be with You! and Be Inspired! Kibby