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Vegan Cashew-Sunflower Cheese Sauce

03/24/2011

As mentioned in my post about Hugo’s Restaurant in LA, I’m usually not a huge fan of artificial vegan cheese but the cashew-sunflower cheese they used on their vegan mac and cheese was really impressive. After a few quick Google searches, I found a recipe for what seemed like a comparable cheese sauce. The cheese sauce ended up being extremely simple to prepare, and I already had most of the ingredients already on-hand.

Super easy, healthy, and delicious. So far I’ve used it to make vegan mac & cheese, cheesy broccoli, & spread it on sandwiches.

Vegan Cashew-Sunflower Cheese Sauce

  • 3/4 cup raw cashews
  • 1/2 cup quick oats
  • 1/4 cup raw sunflower seeds
  • 1 cup nutritional yeast
  • 2 Tbsp corn starch
  • 2 tsp dry mustard
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 2 tsp sea salt
  • 1 tsp paprika
  • Fresh ground black pepper to taste

1. In a food processor, place cashews, oats, and sunflower seeds and process until mixture is finely ground (about 1-2 minutes)

2. Add the rest of the ingredients to the nut-seed mixture and process until well combined.

3. In a saucepan over medium heat, whisk together 2 parts dry mix with 1 part soy milk (water would work also). As the mixture heats, whisk often to avoid clumps. The mixture will seem very thin and liquidy at first, but as it heats it quickly thickens.

*Note – from this recipe you will have a LOT of dry mix. Since it’s just nuts, seeds & spices it can be stored in an airtight container and will stay good for a while, ready to be whisked into cheese whenever you want!

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3 Comments leave one →
  1. Brooke permalink
    06/19/2011 12:27 PM

    I looooooooooove the dish at Hugo’s, so thank’s so much for posting this recipe! Now I can it everyday without spending the $13. Thank god too because it was really burning a hole in my pocket. I was just wondering, is it okay to just use normal oats instead of quick oats? I already have some in my pantry and would rather not go out to buy more.

    • 07/26/2011 9:51 PM

      any kind of oats will do, as long as they’re unflavored 🙂

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