This vegan smoky cheeze sauce is a bit Marmite in that you’ll either love it or hate it – it has a VERY strong cheesy, smoky taste! Colin isn’t a fan and nor are the kids, which means when I make a batch I know it’s ALL FOR ME 🙂 I am obsessed with it and use it for everything from dressing a salad, spreading on crackers, stirring through pasta and drizzling over a buddha bowl. It keeps well in a tupperware in the fridge, or frozen, if you don’t use it all at once.
Ingredients
100g cashews, soaked overnight
2 tbsp nutritional yeast
1 tbsp smoked paprika
1 tbsp cider vinegar
2 tbsp liquid smoke
2 tbsp soy sauce
1 tsp salt
1/2 cup plant milk
Method
This is the easy part – just put all of the ingredients in a blender and whizz them together for 30 seconds – 1 minute till creamy! Add a little more water or plant milk if you like the sauce runnier.
If you like this, try our lemon and sage buddha bowl!