CASHEW PAPRIKASH CHEESE SAUCE
An easy to make, delicious cheese sauce using raw cashews that have been cooked till soft, then blended with flavor enhancing ingredients – carrot juice being one of them! Take a look!
Makes 4 cups
8.5 oz. pkg. raw, whole cashews, unsalted & unroasted
4 c. water
1 t. salt
2 T. vegan yeast (nutritional yeast)
1/4 c. fresh lemon squeeze
3/4 c. carrot juice, strained if pulpy – we want ultra smooth
1 t. additional salt
1 t. garlic powder
1 t. smoked paprika
1/4 t. red cayenne pepper
1/4 t. extra virgin olive oil
Combine cashews and water in saucepan. Bring to boil, cover, reduce heat to low and cook 1 hour. Cool to room temperature or refrigerate overnight or till ready to use. When ready to use, reheat till hot before assembling sauce.
Drain cashews over bowl. Place all cashews in blender container with 1 cup of the cashew water plus 1 t. salt. Process till it turns to a paste.
To cashew paste add: vegan yeast, lemon juice and carrot juice. Process till very smooth.
Add additional salt, garlic powder, smoked paprika, red cayenne pepper. Process again till very smooth.
Add olive oil. Process till silky.
Transfer to saucepan and cook on low heat till bubbly. Serve over veggies, potatoes or pasta.
Notes: Be sure to use raw cashews for superior results.
Check out CAULIFLOWER CASHEW PAPRIKASH that uses this sauce.
CHEF DAVIES-TIGHT™ 