[Recipe] Cashew “Cheese” Sauce

Cheese-free cheese sauce.

Why? WHY?

I am currently undergoing an elimination diet to get to the bottom of some nagging health issues. Nothing too serious, just nagging stuff. My amazing naturopath suggested I go through an elimination diet to see if some of the nagging issues had underlying food-related causes.

I’ll admit that at first I was pretty resistant, but I know my way around food and food alternatives, and I can’t see any harm in doing the elimination diet, so I got on board.

No dairy. No gluten. No soy. One month.

I’m a week into the process and I’m jonesin’ for a cheese alternative, as I’m a cheese freak. I’ve tried a good vegan cheese product called Daiya cheese shreds, and it’s not bad. It melts well, and it stretches. I’ve been putting it in my scrambled eggs, and it’s been quite nice.

Now I’m needing a cheese sauce. Something I can put in my pasta, or on corn chips.

This is it.

This is my own recipe for dairy-free, gluten-free, soy-free cheese sauce, which I developed based on a few other recipes I checked out. I’m very happy with it. I think it’ll be great to make a mac and cheese, and it’s really quite good on corn chips! I will probably take some of this and add some jalapenos next time – it’d make great nacho cheese.

“Cheese” sauce success!

[Recipe] Dairy-Free, Gluten-Free, Soy-Free “Cheese” Sauce

Makes about 3 cups

1 cup raw cashews
1 4oz jar pimientos
1/2 cup nutritional yeast
1 tsp dry mustard powder
1 tsp salt
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
2 1/2 cups water
juice of 1 lemon (about 3-4 Tbsp)

Add all ingredients to a blender.

Blend until the sauce is very smooth.

Transfer the mixture to a large pot.

Bring to a boil, then reduce to a simmer until thickened to desired consistency.

Serve hot.