Cheese Sauce
Bursting with flavor and creamy goodness, this dairy-free creation will revolutionize your culinary experience. Made from a blend of plant-based ingredients, our cheese sauce boasts a velvety texture and a rich, cheesy taste that will elevate any dish it touches. Whether drizzled over nachos, smothered on macaroni, or used as a dip for vegetables, this plant-based cheese sauce delivers the perfect balance of indulgence and health-consciousness. Free from lactose and cholesterol, it's a guilt-free choice that caters to vegans and cheese lovers alike. Embrace the plant-based revolution and savor the delectable magic of our cheese sauce alternative.
Instructions
8 stepsSoak the cashews overnight and drain them. In a bowl, mix the tapioca starch with the 25ml of cold water until it is completely dissolved. Reserve.
Dice the onion into medium-sized cubes. Peel the sweet potato and cut into medium-sized cubes. Place the diced onion and sweet potato in a saucepan, cover with water, add a pinch of salt, and bring the contents to a boil, stirring occasionally.
Reduce the heat and let it simmer for 20 minutes, or until the vegetables are fork-tender. Carefully drain the vegetables. Save 300 ml of the cooking water to use in the cheese.
Pour the mixture into a saucepan, and add the tapioca starch and water preparation.
Stir constantly with a whisk over medium heat and bring it to a boil - until it thickens. After it starts boiling, remove from the heat and serve.
Stored in a covered container in the refrigerator for around 2-3 days.
This cheese goes great with nachos, mac n’ cheese, fries, burgers, or any dish you would love to complement with a creamy cheese sauce.
