Use this cheese to spice up your meals as a dip, topping, or sauce. Spicy mac and cheese anyone? Please note prep time does not include the time it take to soak the cashews and carrots.
Author: Bekah Rife
Category: Sauce, Dip, Cheese
Cuisine: Gluten-Free, Plant-Based, Vegan
Serves: 1.5 cups
Ingredients
1 cup cashews, soaked for 4 hours or overnight*
⅓ cup soaked carrots, soaked for 4 hours or overnight*
1 teaspoon white, yellow or chickpea miso paste
2 tablespoons diced chipotle peppers*
2 tablespoons nutritional yeast
1 teaspoon lemon juice
½ teaspoon cumin
¼ teaspoon salt
¼ teaspoon cracked pepper
¼ teaspoon coriander
⅛ teaspoon paprika
¾ cup hot water, or more depending on desired consistency
Instructions
First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
Drain and rinse your cashews and carrots well in a strainer.
Place all the ingredients in a blender.
Start the blender on low and gradually increase to full power. Scrape the sides with a spatula. If you wish for a thinner sauce, add a bit more hot water. Blend again.
Taste your cheese and adjust seasoning if need.
Pour into a serving bowl or gravy boat. Enjoy as a dip, pizza sauce, pasta sauce, or with nachos. You can make ahead of time and re-heat in a saucepan before serving.
Notes
*If you forgot to soak your nuts and carrots ahead of time, you can soak them in hot water for 30 minutes to 1 hour before using. *I soak the cashews and carrots in the same bowl. *I find the chipotle peppers in the Latin area of the grocery store. They come in a jar or can, if you can't find them diced, buy them whole and dice at home.
Recipe by Rife.Style at https://rife.style/chipotle-cashew-cheese-sauce/