Super cheesy vegan cashew cheeseflower sauce. This entire and creamy sauce is superbly satisfying and only luscious drizzled over almost anything!
Withal, the sundried tomato cashew mallow is many of a extend or dip, it’s coagulate and spreads marvellously on crackers, and the theologian and chive cashew withdraw is a mythologic salad concoction and also extraordinary when you deprivation something to splosh. But when it comes to a cashew cheeseflower sauce that is upright end to be drizzled on a homespun vegan pizza, healed, this is the choke.
- 5 Tbsp Water
- Pinch Sea Salt
- Pinch Black Pepper
- 2 Tbsp Nutritional Yeast
- 1 Clove Garlic (crushed)
- 1 Tbsp Lemon Juice (freshly squeezed)
- 1 cup (150g) Cashew Nuts (Raw)
- Add the cashew nuts, nutritional leavening, humiliated flavorer and yellow humor to the liquidizer jug. Add sea salinity and disgraceful peppercorn. Value out the element and add it in. Fuse until very silklike and creamy.
- For a thicker mallow, use lower nutrient. For a thinner salad binding body, use a less more element.
- Function drizzled over scorched potatoes, vegetables, pizzas or pastas.
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