D is for Dinner: Nutty Cream Sauce
It's something you hear from vegetarians thinking about taking that next step. "I could go vegan, but...I couldn't possibly give up cheese." Well, a entrepreneur from Metcalfe has found a way to get cheesy, without the dairy. Madison Conlin is the vegan behind Mad Faux Cheese. That's her "smoked gouda" on the left. Madison wouldn't divulge her cheese recipe while in studio, but Alan did manage to squeeze the cheesy-esque recipe below out of her.
Easy Nutty Cream Sauce
Makes about 1 cup
2-3 cloves garlic
1/4 cup finely chopped onion
1-2 tbs oil (coconut, vegetable or olive)
1/3 cup cashew butter (unroasted unsalted will have a neutral taste, and roasted will be more nutty)
1/2 - 1 cup vegetable stock (or water, add more salt if using water)to reach desired consistency
1 tbs nutritional yeast
Salt (or Braggs liquid aminos, or soy sauce)
Sautee garlic and onions in oil until tender. Add in cashew butter to melt and wisk in water until the mixture becomes very smooth. Stir in nutritional yeast and salt to taste. You can use peanut butter and sesame oil instead of cashew to make a peanut sauce, and serve with hot sauce.
If you want really CHEESY creamy sauce, use Mad Faux Cheese instead of cashew butter!
Serve over steamed veggies, baked or broiled tofu and noodles. Try zucchini noodles for extra health points!
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