“The poets have been mysteriously silent on the subject of cheese.” G.K. Chesterton
I was smitten with this recipe because it contains cashews, which would give me an excuse to purchase 4 cups when I’d only need one cup and … Well, you know how that goes.
Also, I have a spaghetti squash that I just popped into the oven and I thought a few cheesy vegetables on the side might be nice. We’ll see how that goes. There is a lot going.
And, as a further note, it seems as if spring has actually arrived in our neighborhood. I was out and about in the yard today gathering up fallen pine cones and ripping out dried growing things from last years flower beds. It feels so good to be out in the sun and warmish air!
But on to the recipe:
1 cup raw cashews, soaked for 4 hours
2 T lemon juice
½ t soy sauce
¾ t mustard
2 t onion powder
½ t garlic powder
1 t salt
¼ cup nutritional yeast
2 T ghee
Drain and rinse the soaked cashews. Put them into a blender. Add enough water so they’re just covered. Blend until very smooth, which should take about a minute.
Next add the lemon juice, soy sauce, mustard, onion powder, garlic powder, salt, nutritional yeast and ghee. That’s like everything else. Blend until well combined, adding a little more water bit by bit, until you have the smooth and creamy concoction you’re looking for.
Yes, it’s that easy. The worst part is soaking the cashews. What to do with those four hours?! Get a pedicure, nap, clean that closet that you don’t want to think about.
What to do with the cheese sauce? OMGoodness. The possibilities are endless. Life is good!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.