This recipe is adapted from Nancy Crosby’s 7 Secrets Cookbook, which has many more delicious recipes, including holiday nut loaf. If you are interested in this, or another other of her cookbooks, please contact her directly at (replace the brackets and words in brackets with the appropriate symbols) nanjcrosby[at]yahoo[dot]com.
- 1/2 cup cashews
- 2 cups water
- 1-2 tsp onion powder
- 3/4-1 tsp sea salt (or 1.5 tsp regular table salt).
- 1/2 tsp garlic powder
- 3 Tbsp nutritional yeast flakes
- Combine all ingredients in a blender.
- Blend (I use “purée”) until smooth.
- Pour into a small or medium sauce pan.
- Bring to a boil, stirring frequently.
- Reduce heat to medium.
- Cook for about 5 minutes, stirring frequently, or until the sauce thickens.
- Remove from heat and let stand about 5 more minutes. Should thicken as it stands.
I’m not entirely sure how much this makes, because some of the water might evaporate out as it boils, but it makes at least 1 cup, possibly 1 1/2 to somewhere around 2. I think it’s closer to 2.
This cheese sauce goes delicious on toast. I like to spread it on toast and bake at 350 degrees Fahrenheit until the toast is crispy and the cheese sauce has dried a little, which takes about 10-15 minutes. It’s also delicious used in place of Velveeta and American cheese (it can be used to replace cheddar, too, but the taste won’t give the taste that is similar to cheddar. For that, I recommend the Daiya cheese substitute), on baked ziti, mac ‘n’ cheese, baked spaghetti, pizza, tacos, haystacks,chili pie, for a dip for tortilla chips, burritos, etc. There are many possibilities with this delicious dish.