A truly magic cheesy sauce that comes together in the blender in under 10 minutes, has just eight ingredients, and tastes awesome, whether you dunk in a baked vegetable fry, or drizzle it on a salad. I could just slurp it all up with a spoon.
If you dream of smooth, creamy sauces that you can drizzle over just about everything to make them uber-delicious, you are in the right place.
Because this sauce, guys, is the cheesy sauce to end all sauces. It’s even better than dessert.
We are so addicted to it in our home right now that the other day, when Desi packed his brown bag lunch of vegetable pilaf, he drizzled this magic cheesy sauce over it. Sounds strange, I know, but it works.
I came up with the recipe one day trying to find a savory, smooth dressing for my salad that would also do double duty as a dip for roasted veggies or the occasional chip. I really am not a big salad eater, but give me a good dressing and I can chow down like a cow.
Not just any dressing, though: it has to be savory and creamy, not oily or sweet. Cheesy is even better.
This dressing/dip hits all the right spots. It’s cheesy, yes, and also savory, salty, and creamy. And it has umami from the miso. The sauce has no added fats, although cashews do pack in a good deal of fat — heart-healthy fat, may I add? Don’t glug it straight from the blender, and you will be fine. Although, I confess, you might want to.
Magic Cheesy Sauce for Dipping, Dressing, and More
A truly magic cheesy sauce that comes together in the blender in under 10 minutes, has just eight ingredients, and tastes awesome, whether you dunk in a baked vegetable fry, or drizzle it on a salad. I could just slurp it all up with a spoon.
- 1 cup raw cashews, soaked for at least 30 minutes in cold water
- 1 cup water
- 2 tbsp nutritional yeast
- 2 tbsp white miso
- 1 tbsp tamari (can sub with soy sauce)
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp apple cider vinegar
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Drain the cashews, and add to the blender with all other ingredients. Blend until really smooth. If you like the dressing salty, you might want to add more salt.
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You can make the sauce runnier, if you wish, by adding a little more water.
**
A conversation I recently had with a neighbor while walking Leo:
She (smiling): “What a cute puppy! We are adopting a puppy too!”
Me (smiling): “Congrats! That’s great news!”
She (smiling): “We’re SO excited! But with three kids at home, it’s going to be a riot!”
Me (smiling): “How old is the puppy?”
She (smiling): “Six weeks.”
Me (surprised): You’re adopting a puppy from the shelter who is just six weeks old? I didn’t realize shelters adopt out puppies so young.
She (still smiling, a tad impatient): No, no, we’re adopting him from a breeder.
Me (definitely not smiling): “You mean, you are buying him from a breeder.”
She stops smiling and walks away.
So I now have one neighbor who will never talk to me again, but honestly people, if you’re buying a puppy from a pet store or a breeder, please do not say you’re “adopting” him or her. Better still, do adopt– from a shelter. Millions of cats and dogs who would make perfectly wonderful companions are put down each year because so many “dog lovers” are still buying puppies.
**
More sauces and dips from the archives:
The Best Vegan White Pasta Sauce
Roasted Squash Dip with Za’atar
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Keywords: Holy Cow! Vegan Recipes Vaishali
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