Try this Vegan cheese sauce recipe, or contribute your own.
Suggest a better descriptionIn a colander, rinse the cashews. If you don't have a high-powered blender, the cashews may be soaked making them easier to blend. To do that, place cashews in a bowl or jar that can be covered and add double the volume in water. Cover and soak overnight or at least 4 hours in the refrigerator. Drain the cashews and give a gentle rinse.
Put all of the ingredients, except the miso, in a blender and blend until smooth.
Pour in a heavy saucepan and bring to a slow boil stirring occasionally. Reduce the heat to make sure it doesn't scorch or stick, for about 10 minutes or until thick.
Remove from heat. Mix about 1/2 cup of sauce with miso and blend together until smooth. Add to cheese sauce and mix thoroughly over low heat.
Sauce will keep in the refrigerator. To reheat add a little unsweetened plant milk or water to a saucepan, heat to a boil, add the sauce, and mix or whisk until incorporated and the sauce is hot.
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Serving Size: 1 (564g) | ||
Recipe Makes: 1 | ||
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Calories: 219 | ||
Calories from Fat: 26 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 72.1mg | 2 % | |
Potassium 1390.9mg | 37 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 13.1g | 52 % | |
Sugars, other 20.8g | ||
Protein 22.6g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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