Plant based amazing cheeze sauce

Cheeze Sauces

Cheeze Sauce

Inspired by BabyFirstTV's Recipe

(We simplified it & provided heating instructions & meal options)

(Makes about least 2 large mason jars full, more if you thin it out a bit using water)

(Each jar contains approximately 4 servings, therefore you will get 1.75 ounces of cashews per serving and .4 tsp of salt max per serving)

(If you must cut out most nuts for health reasons, omit cashews; or if you are trying to lose weight, omit cashews or just eat it no more than a few times per week)

Ingredients:

1/2 large peeled & chopped onion

5 medium peeled and largely chopped russet potatoes

10 baby carrots

4 cups of water

3 - 4 tsp sea salt

2 tsp garlic powder

2 tsp onion powder

8 tbsp nutritional yeast

1 cup soaked cashews (soak about 8 hrs) then drain (you can omit. Just know, the consistency will be more like a puree than a creamy sauce).

Instructions:

In a medium sauce pan, bring water to a boil, add all the vegetables carefully into the water. When water starts boiling again, reduce the heat to medium high and cook for 14 minutes.
While veggies are cooking, add the drained cashews and all the seasoning (salt, garlic & onion powder, nutritional yeast) in the blender.
Once the veggies are done cooking, pour the veggies with water into the blender and blend until smooth and creamy. If desired, as you blend, pour in additional water to reach desired consistency.
Portion out pasta in each bowl then pour cheese sauce over pasta, stir, and serve.
Do not omit the nutritional yeast. It is what gives it great flavor. You can find nutritional yeast at most groceries either in the bulk section or organic section. You can also find it on Amazon.com.

Same Cheeze Sauce Made In The Instant Pot

Instant Pot Ingredients:

1/2 large peeled & chopped onion
4 medium peeled and largely chopped russet potatoes
10 baby carrots, cut in halves
4 cups of water in Instant Pot
1/2 to 1 cup of water to use when blending
3-4 tsp sea salt
2 tsp garlic powder
2 tsp onion powder
8 tbsp nutritional yeast (key/critical ingredient)
1 cup cashews (no need to soak)

Instant Pot Instructions:

Add everything to instant pot. Seal. Set to manual 5 minutes. Once done, turn off warmer, release pressure value. Pour contents into blender, blend for about 2 minutes. If desired, as you blend, pour in additional water to reach desired consistency.

Meal Options:

Also, you can pour over steamed veggies, a bake potato piled high with broccoli, or eat it as a cheeze dip, just to name a few!

Store & Warm-Up:

Store sauce separately. We store the sauce in mason jars. Reheat the sauce in the microwave separately for best results. Do not combine it with pasta when heating. It causes the sauce to absorb into the pasta, making it dry. If you steam a bowl of broccoli and cauliflower, then pour the cold cheeze sauce over the hot veggies, the veggies will warm up the sauce, making the meal the perfect temperature.

Meal Options:

Also, you can pour over steamed veggies, a bake potato piled high with broccoli, or eat it as a cheeze dip, just to name a few!

Store & Warm-Up:

Low Fat Cheesy Dressing / Sauce

By Darshana Thacker
From Forks Over Knives Family

https://www.forksoverknives.com/print/recipe.php?id=33286

Makes about 3 1/2 cups
Ready In: 30 minutes

Plantessa Note: It tastes really good! Great consistency!

INGREDIENTS:
1 pound trimmed cauliflower, cut into
1-inch florets (which equals about 1 1/2 cup florets or 1/2 of a medium head)
1 medium Yukon Gold potato, cut into1/2-inch dice
2 small garlic cloves
1/8 teaspoon ground turmeric
1/2 cup nutritional yeast
2 teaspoons white wine vinegar
1/2 teaspoon dried marjoram
1/2 teaspoon mild white miso
1/4 teaspoon prepared yellow mustard
Sea salt and freshly ground black or white pepper
1/2 cup unsweetened, unflavored neutral plant-based milk

INSTRUCTIONS:
1. In a large saucepan, place the cauliflower, potato, garlic, turmeric, and 1 cup water. Bring to a boil over medium heat, then reduce the heat and simmer until the vegetables are very tender, about 10 minutes.
2. Remove the pan from the heat and set aside until very warm, but not piping hot.
3. Transfer the cauliflower mixture with all its
4. liquid to a blender. Add the nutritional yeast, vinegar, marjoram, miso, mustard, and salt and pepper to taste.
5. Blend until creamy and smooth, adding milk as necessary to achieve the desired consistency. Serve at once.

How to Use It:
This versatile sauce is excellent tossed with veggies or with chips, on pizza, pita bread, and anything else you or your kids like to dip. You can also mix leftover sauce with warm cooked pasta for a quick mac 'n cheese, or use it as a cheesy spread in wraps and sandwiches. It's a good standby for packed lunches with celery or carrot sticks. White miso is fermented for a shorter period than other varieties of miso and therefore is milder and less salty. It contributes to the cheesy flavor. The optional turmeric adds nice color.

Tip: Warm the sauce separately before pouring it over pasta. If you warm it on the pasta, it will absorb into the pasta leaving a less desirable consistency.