Creamy Cashew Cheese

On this episode of The BizzyCrow Show, Biz and I talk about how to get plant based with this cashew based cheese sauce that is to die for! All natural ingredients and a hidden veggie! I love to sneak veggies into things whenever I can and using all natural ingredients makes me feel better about what I’m feeding my kids. This cheese sauce recipe is a good base for a variety of uses. Leave it as is for a mac and cheese or spice it up for a queso.

Mac and Cheese with summer squash and zucchini

Bizzy tells it like it is. If it isn’t good she’ll let you know. But, you’ll see Bizzy’s happy, shocked reaction with that first bite. For our weight watchers crew, don’t let the smart points total of the cashews throw you off. This recipe makes 3-4 cups. Drizzled on your taco it would maybe be 1 SP. So go “nuts” and drizzle twice!

Ingredients

• 1 cup raw cashews
• 1 medium carrot (peeled)
• 1 medium russet potato (peeled)
• 1 Tbl white/yellow miso
• 1/2 cup nutritional yeast
• 1-1.5 cups oatmilk
• 1/2 yellow onion
• 3 cloves garlic
• 1/4-1/2 tsp salt

Instructions

Peel and cube the carrot and potato. Boil the cashews, carrot, potato in water for 15-20 minutes. Drain. While that’s boiling chop the onion and garlic. Use the pot you used to boil to cook the onion and garlic using a little water in place of oil. Cook until onion is translucent but not browned. Add all ingredients to a blender and process for 3 minutes. Add more milk to thin if desired.

If you make this tag me and Biz so that we can share your delicious plate!

Great as a queso! 

If you want it a little more stringy add 1 Tbl tapioca starch to the mix in the blender. Heat the cheese sauce in a pan to activate the tapioca starch which will make it thicker.

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Burger topping

Mac and Cheese