Guys, I have a confession to make. There is a possibility that I made this Alfredo sauce 3 times in the last 3 weeks and I’d be ready to make it again. This creamy vegan cheeze sauce is so flavorful and thick that it could actually pass as real cheese sauce.

I have made it with farfalle, with gnocchi and with maccaroni so far and also added some broccoli to it, which was an awesome combination. I also might have dipped some nachos in the leftover sauce… You see this one is truly versatile and quite addictive.

Ingredients:

• 1 medium white onion
• 75 g cashews
• 500 ml veggie broth
• 15 – 20 g nutritional yeast
• 0.5 tsp sea salt
• 0.25 tsp ground black pepper
• 2 garlic cloves (optional)
• 1 tbsp lemon juice
• 1 tsp fresh herbs (rosemary, thyme), chopped

Instructions:

1. Soak the cashews in hot water for a few hours or over night if you don’t have a good blender.
2. Chop the onion and cook it in 1 cup (240 ml) of the veggie broth in a pot over low – medium heat. After a few minutes, add the garlic and cook until almost all of the broth is evaporated.
3. Add the drained cashews, onion & garlic, salt & pepper, herbs, nutritional yeast, lemon juice and 0.75 of the remaining broth to a blender and blend until smooth. Add more broth if you’d like the consistency to be a bit thinner.
4. Serve over pasta and add cooked broccoli if you like!

Vegan Cheese Sauce

2016-12-12 21:23:24

Serves 4

Creamy & thick vegan cheese sauce that tastes better than the real deal!

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Ingredients

1. 1 medium white onion
2. 75 g cashews
3. 500 ml veggie broth
4. 15 - 20 g nutritional yeast
5. 0.5 tsp sea salt
6. 0.25 tsp ground black pepper
7. 2 garlic cloves (optional)
8. 1 tbsp lemon juice
9. 1 tsp fresh herbs (rosemary, thyme), chopped

Instructions

1. Soak the cashews in hot water for a few hours or over night if you don't have a good blender.
2. Chop the onion and cook it in 1 cup (240 ml) of the veggie broth in a pot over low - medium heat. After a few minutes, add the garlic and cook until almost all of the broth is evaporated.
3. Add the drained cashews, onion & garlic, salt & pepper, herbs, nutritional yeast, lemon juice and 0.75 of the remaining broth to a blender and blend until smooth. Add more broth if you'd like the consistency to be a bit thinner.
4. Serve over pasta and add cooked broccoli if you like!

By Nadine // Our Vegan Revolution

Adapted from The Vegan 8

Adapted from The Vegan 8

Our Vegan Revolution https://www.ourveganrevolution.com/

Zutaten:

• 1 mittelgroße Zwiebel
• 75 g Cashews
• 500 ml Gemüsebrühe
• 15 – 20 g Hefeflocken
• 0.5 TL feines Meersalz
• 0.25 TL gemahlener schwarzer Pfeffer
• 2 Knoblauchzehen (optional)
• 1 TL Zitronensaft
• 1 TL gehackte Italienische Kräuter (Rosmarin, Thymian)

Zubereitung:

1. Die Cashews für ein paar Stunden oder über Nacht in heißem Wasser einweichen, falls du keinen starken Mixer hast.
2. Zwiebel hacken und in 240 ml der Gemüsebrühe auf niedriger – mittlerer Stufe im Topf kochen. Nach ein paar Minuten den Knoblauch hinzufügen und weiter köcheln, bis fast die ganze Gemüsebrühe verkocht ist.
3. Die Cashews abgießen und zusammen mit Zwiebel & Knoblauch, Salz & Pfeffer, Kräutern, Hefeflocken, Zitronensaft und 200 ml der übrigen Brühe in einen Mixer geben und zu einer cremigen Soße mixen. Nach Belieben noch etwas Brühe dazu geben, bis die Soße die gewünschte Konsistenz erreicht hat.
4. Mit Pasta und (nach Belieben) mit gekochtem Brokkoli servieren.