The good ol’ days of broccoli and cheese sauce are making a comeback, this time in the form of this next-level raw vegan cashew cheese sauce.
Totally nostalgic…who’s with me on that?
In the attempt to get me to eat those veggies in any way possible… cheese sauce, and sometimes mayo, made it onto the plate beside those greens.
It worked like a dream, just like this new & improved eat-yo-veggies cashew cheese hack will.
Something special happens to broccoli when it’s paired with a creamy, tangy, cheesy sauce. Dip away with all the other veggies, and you’re easily munching away on greens like their goin’ outta style.
All you need to do for this recipe is soak the cashews, blend it all up, and then drizzle, spread, dip, scoop…
I’m all about the sauce.
If you’re looking for a veggie-based cheese sauce option, check out this Mind-Blowing Nut-Free cheese sauce recipe I posted not too long ago.
Either one is perfect for a colourful side dish for a holiday like……. Easter!
Benefits:
- Cashews are packed with healthy fats (monounsaturated and polyunsaturated) to help the absorption of the fat soluble vitamins (A, D, E, and vitamin K) found in the nutrient-dense greens. Plus, these healthy fats help brain development and memory!
- Nutritional Yeast (NOOCH) is a vegan’s best friend. Not only does it taste cheesy, but it also is packed with Vitamin B12 (which comes from microorganisms in soil), the one nutrient that you might be lacking in on a vegan diet.
- Turmeric is a magical ingredient. Not only does it change any recipe into a smashingly colourful dish, but it’s also one of the most powerful anti-inflammatory ingredients out there. Add a bit of pepper to increase the bioavailability of the curcumin in the turmeric by 2000%!
- 1 cup raw cashews (soaked at least 30 minutes and rinsed)
- ¼ cup nutritional yeast
- 1 clove garlic, crushed
- juice of 1 lemon
- ⅛ tsp sea salt + pepper
- ¼ tsp turmeric
- ¼ cup + 2 tbsp plain unsweetened plant based milk (I used almond)
- Blend all ingredients in high-speed blender until smooth! You might have to turn it off and scrape down the sides with a spatula every now and then...
- Use it for dipping, drizzling, spreading... anything! Pizza, pasta, cracker plates, or saucin' anything up!
Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants.
