Cheese sauce 3-4 portions:
80g Cashews, raw
1.5 cups (350ml) plant milk (such as almond or soy milk)
2 Tbs oil
10g (1/4 cup) nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 1/2 Tbs starch
2 Tbs Miso Paste
1 squirt lemon or lime juice
Place cashews in a blender and grind only lightly without releasing nut oil.
Heat plant milk and oil, stir in starch and stir until the starch thickens the milk and an even consistency is achieved. Pour into cashews. Blend with cashews to an even sauce. Add yeast, spices, miso and eventually lime juice while blending. Keep warm until serving. Works well with home made Spätzle.
You can take a shortcut and blend the sauce cold: Replace Cashews, plant milk and oil with 3-4 Tbs Vegenaise or veg. mayonnaise. and the miso paste with 2-3 Tbs mustard. ©2013sabineart.com