Here’s a rich and creamy cheez that goes great with so many things. Nachos, pasta, haystacks, sandwhiches, pizza, etc. It is also awesome as a vegetable stick dip! The main difference between this cheez and the original cheese recipe I created is that this one includes more whole foods which equals more nutrients and deliciousness. Once you try them both, let me know which one you prefer!
For this recipe, you’ll need a high speed blender. A regular blender could also work, but you might need to add more water to get a smooth sauce if your blender isn’t powerful enough.
Time saving tip:
If you’re in a pinch for time and can’t soak the nuts overnight, use hot water to soak the nuts for a minimum of 15-20 minutes. While this method reduces your body’s nutrient absorption ability, you’ll still get the creamy delicious final product. A
Alright, let’s get to the ingredients:
1 cup cashews, soaked overnight (can also use macadamia nuts)
1 cup cauliflower florets
1/2 cup of chopped red bell pepper (raw or roasted)
1 cup water
1 cup nutritional yeast
1 tbsp miso paste
1 tsp tamari (or Bragg’s liquid aminos)
1 tsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
½ tsp turmeric powder
½ tsp paprika powder
Pour hot water over the cauliflower, and let it sit for 10 minutes. Drain the water from the cauliflower.
Add the rest of the ingredients including cauliflower to a high-speed blender.
Blend until smooth and creamy.
Adding more/less water will give you a thinner/thicker sauce, depending on what you’re gonna use this cheez for.
Store leftover cheez in the fridge for up to 5 days.
Toss noodles in the cheez sauce and top with some seeds. Serve warm. (Here I used zuchinni noodles and pumpkin seeds, sesame seeds, and pistachios). Enjoy!
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