Horseradish Dijon Vegan Cashew Cheese Sauce.
Horseradish Dijon Cashew Cheese Sauce.
If you think cheesy sauces are off the menu when going vegan you are so wrong! Before I get into the how-to, let’s go through the various uses. Let’s see ~ sandwich spread, straight-up dip, atop raw veggies, roasted veggies, sauce for your vegan protein like tempeh or seitan. Grilled tofu fries with this sauce on the side. Top your baked sweet potato. Atop your favorite gluten free pasta. Yes! Just to name a few. Sauces like this are just incredibly versatile and are only limited to your imagination. Ohhhh and a chickpea scramble topped with this sauce on the weekend! Yes! Okay, now I’m hungry for that too.
First things first… get your cashews soaking. That’s the key to making a great cashew cheese sauce. Now onto the recipe.
1 cup of raw cashews
2 tablespoons of Maille Horseradish Dijon (I highly recommend this brand Dijon)
2 cloves of garlic
3/4 cup of cashew or almond milk (unflavored)
1/3 cup of nutritional yeast flakes
1/2 teaspoon garlic powder
1 teaspoon of rice vinegar
Soak your cashews (completely covered in water) for at least 4 hours up to 24 hours on your countertop. Drain, rinse and let dry a bit. Then add the nuts and the remaining ingredients to your Vitamix or high powered blender. Blend until creamy smooth. Store in the refrigerator while not using.
Today, a balmy 20 degrees without the windchill. I’m not complaining – seriously. It’s better than 11 degrees but the wind and ice still impacted running or treading on ice patches. Oh that at 5:30am, in the dark. I ran 10 miles today.
My recap so far this week:
Sunday: 5 treadmill
Monday: Rest day (ice storm)
Tuesday: 6 miles outside
Wednesday: 5 treadmill/weights/core
Thursday: 10 outdoor miles
And today I decided to lop off about 5 inches of hair at my appointment. I was honestly so sick of knots and feeling like my hair was taking over my head. It feels so good to have some movement back again. Sorry for the grainy pic… the sun is out big time today and I took a quick pic with my cell. That’s it from here. Lots of love!
— Knead to Cook