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Monday, May 14, 2018

Recipe: 4 Ingredient Vegan Cheese Sauce (Paleo & Nut Free Option!)

Easy Four Ingredient Vegan Cheese Sauce Recipe - gluten free, paleo, vegan, low carb, sugar free, clean eating recipe, cashews, nutritional yeast

I’m not vegan. I don’t follow any particular diets (except the fact that I eat gluten free because I have coeliac disease - trust me, I’d be eating gluten if I could!!), track macros or follow any food rules. But I do loveeeeeee food.

So you’ll commonly find me eating a high carb breakfast, a paleo snack, a vegan lunch, a high protein dinner and a sugar free dessert. Why? Because I’m all about eating all the delicious things in life.


Easy Four Ingredient Vegan Cheese Sauce Recipe - gluten free, paleo, vegan, low carb, sugar free, clean eating recipe, cashews, nutritional yeast

That’s why, today, I wanted to share my favourite Vegan Cheese Sauce Recipe with you. It has just three ingredients and can be eaten on so many different things. Warm it up and drizzle it over nachos, mix it with a little bit of milk and stir through pasta for a vegan mac and cheese, use it as a salad dressing or stir it through quinoa. The possibilities are endless!

This vegan cheese sauce is so simple to make and jam packed full of nutrients.
So let me share the recipe with you! >> 




Easy Four Ingredient Vegan Cheese Sauce Recipe - gluten free, paleo, vegan, low carb, sugar free, clean eating recipe, cashews, nutritional yeast


Easy Four Ingredient Vegan Cheese Sauce Recipe
vegan, gluten free, paleo, clean eating friendly, sugar free, 
dairy free, low carb, high protein, nut free option
makes about 1 1/2 cups 

1 cup (150g) raw unsalted cashews*
3/4 cup vegetable stock**
1/4 cup (30g) nutritional yeast 
1/2 tsp paprika 
Salt and pepper
  • In a high speed blender, blend your cashews and stock until smooth. If you don't have a high speed blender, you can try using a food processor - or soak your cashews in your stock for a few hours or overnight to make them easier to blend. 
  • Once your cashews and stock are smooth and no chunks remain, add your nutritional yeast and paprika and process until combined.
  • Season to taste with salt and pepper and you're ready to go!
  • Enjoy your sauce straight from the blender or place it into an airtight jar or container to chill in the fridge to use later. Use the above serving suggestions or enjoy it how you like!
  • I usually keep my cheese sauce for 5-7 days, depending on how fresh my stock is (basically, it will keep for as long as your stock will) but it tends to last only 2-3 days in our house!
Notes:
*You can also use raw, shelled sunflower seeds for a nut free option.
**You can also use chicken stock or bone broth if you don't need it to be vegan. I've also made it with milk but prefer the depth of flavour with stock. 

But tell me, 
Do you tend to eat ALL THE FOODS or stick to a certain way of eating? 
What's your favourite vegan recipe? 

    
   
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