- Cooking Time: 2-3 minutes
- Servings: about 4
- Preparation Time: 10 minutes or less
Backstoryi have a vegan coworker that is at home recovering from surgery and i really wanted to bring her something that would make for some easy meals for her. i came across this recipe and it is perfect! the sauce mix is simple to make and you just put it in an air tight container and store it in the fridge for up to 2 months. when you are ready to use it, you just add a bit of soy milk and toss it up with some pasta (and i also added some steamed broccoli).
Variation: For a nut-free version, use an additional 1 cup rolled oats to replace the cashews and sunflower seeds. For a quick and easy preparation, replace cashews, rolled oats, and sunflower seeds with 1 1/2 cups whole wheat pastry flour or other flour of choice, and simply stir together with the remaining ingredients in a medium bowl.
- 3/4 cup raw cashews or almonds
- 1/2 cup rolled oats
- 1/4 cup raw sunflower seeds
- 1 cup nutritional yeast
- 2 TB. arrowroot
- 2 tsp. dry mustard
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. onion powder
- 2 tsp. sea salt
- 1 tsp. paprika
- 2 tsp. black pepper (optional)
- Place cashews, oats, and sunflower seeds in a food processor fitted with an S blade, and process for 2 or 3 minutes until finely ground. Scrape down the sides of the container with a rubber spatula. Add nutritional yeast flakes, arrowroot, dry mustard, garlic powder, onion powder, salt, and paprika, and process for 1 minute longer.
- Transfer mixture to an airtight container and store in the refrigerator for up to 2 months.
- To prepare cheese sauce from mix, whisk together 1/2 cup vegan cheese sauce mix and 1 cup water or soy milk in a small saucepan, and cook over medium heat, whisking often, for 2 or 3 minutes or until thickened. This makes 1 cup vegan cheese sauce. Serve as a sauce with raw or steamed vegetables, baked potatoes, pasta, or other dishes, or use dry mix to season and flavor sauces, soups, vegetables, or popcorn.