Ingredients
2 cups plant based milk (I used unsweetened almond milk)
¼ cup oat flour
¼ cup nutritional yeast
¼ lemon juice
1 tsp chopped garlic
1 tsp salt
1 low salt stock cube dissolved in hot water
½ tbsp mustard
1 cup unsalted cashews soaked in hot water
Method
1
Add all your ingredients into a NutriBullet, adding your soaked cashews last so they are softened enough (discard the cashew nut water)
2
Blitz to a runny consistency
3
Use in your casseroles, baked dishes, pastas, courgetti, spaghetti... anything that requires a cheese vegan sauce
Category15min Recipes
Ingredients
Ingredients
2 cups plant based milk (I used unsweetened almond milk)
¼ cup oat flour
¼ cup nutritional yeast
¼ lemon juice
1 tsp chopped garlic
1 tsp salt
1 low salt stock cube dissolved in hot water
½ tbsp mustard
1 cup unsalted cashews soaked in hot water
Directions
Method
1
Add all your ingredients into a NutriBullet, adding your soaked cashews last so they are softened enough (discard the cashew nut water)
2
Blitz to a runny consistency
3
Use in your casseroles, baked dishes, pastas, courgetti, spaghetti... anything that requires a cheese vegan sauce
