Mock Cheddar Cheese Sauce

Family has been in town this week and not everyone eats the way I do. I love the opportunity to create foods that are easy and familiar to them so they can begin to think about incorporating more plants into their lives. It’s fun!

I made up this mock cheddar cheese sauce that they seemed to love! I hope you do too. It’s something that you may easily use for a variety of dishes. A Mac and cheese, a cheese sandwich, spaghetti squash, zoodles, nachos made with beets chips instead of corn chips… let your gut lead you and before you know it, you’ll be storing this sauce in your fridge and using it everytime you want to give your eyes, liver, blood and heart a little love.

2/3 c sliced carrots

2/3 c raw no salt cashews

1 c hot water

Soak your carrots with the cashews for 30 minutes.

Drain and set in a blender to which you will add:

1/2 c muun chi CoCoFir

1/2 c water

1 inch turmeric root

3 T nutritional yeast

1 tsp Dijon mustard

3/4 c white navy bean

2 cloves garlic

1 1/2 tsp muun chi Golden Turmeric Kvass

Salt and pepper to taste

Blend til all are combined into a smooth sauce. Thicken if desired with more CoCoFir or make more cheesy with additional nutritional yeast. Keep this sauce as the base of a fancier sauce if you want to add spinach, herbs or spice it up with cayenne or jalapeño! Let your imagination take you to another wonderful dish!!! Yummmm!