Basic Vegan Cheese Sauce
Gluten Free, Holidays, Nuts
soaked for four hours and then drained
low sodium vegetable stock & 1 cup of water
heaping nutritional yeast
of yellow mustard (this is for a little extra flavor and acid, does not take much)- you can also sub dijon mustard
lemon juice (the juice from 1/2 of a lemon)
salt & pepper to taste
teaspoons tapioca flour/starch
Place all of the ingredients except the tapioca flour into a blender. Blend until smooth. Depending on your blender, it may take up to 5 minutes to break down the cashews.
Once smooth, add the sauce to a saucepan with the tapioca flour. Whisk the tapioca flour into the sauce.
Heat the sauce on medium until the tapioca flour activates and thickens the sauce. You may need to add additional water or vegetable stock if it becomes too thick.
Once the sauce has thickened to your liking, pour it over your favorite pasta and enjoy!
Serving ideas - Add a little bit of taco seasoning and then use as a cheese dip, or to top tacos or nachos. Add steamed broccoli to macaroni noodles to make Mac N Trees!