This is great mixed with pasta, or on top of veggies.
Prep Time
5 minutes
Cooking Time
15 minutes
Yields
4 servings
Ingredients
- 1 ½ cups water
- ½ cup raw cashews, soaked overnight or boiled for 15 minutes.
- ¼ cup nutritional yeast
- 3 tablespoons tapioca flour
- 1 tablespoon white miso paste
- 1 tablespoon truffle olive oil
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon white pepper
Directions
- Drain and rinse the soaked or boiled cashews.
- Make the cheese sauce by adding 2 cups of water along with the cashews, nutritional yeast, tapioca flour, miso paste, truffle oil, salt, garlic powder, and pepper to your blender until it is completely smooth. At this stage, the sauce will be quite watery. Set aside.
- Cook over medium-high heat, stirring frequently and scraping the bottom of the pan with a spatula until the sauce thickens, about 5 minutes.
- Add the sauce to cooked hot pasta and toss to coat, or serve over cooked veggies. Serve hot.
Notes
Cashews – you can sub blanched almonds or macadamia nuts for the cashews. I’ve also used soaked sunflower seeds but it does darken the sauce just a bit.
Tapioca Starch – You can sub equal amounts of arrowroot or cornstarch, but the tapioca starch will make it “stretchier”.
Truffle oil– I used “Truff” brand but any truffle oil will do. If you would like to skip the truffle part, you can just use olive oil.
Miso paste – Gives an aged fermented flavor which really makes this taste cheesy. Make sure you use the WHITE miso paste so you don’t darken the cheese sauce.
Nutritional yeast – Adds a nutty cheesy flavor, and is essential for this recipe. Nutritional yeast stores well for up to 2 years.
Make ahead – the cheese sauce can be made ahead of time and stored in the fridge in an air-tight container for 2 – 3 days. Simply reheat when ready to serve.
Adapted from “It Doesn’t Taste Like Chicken”
To Life - To Health 