Vegan "Cheese" Sauce

OK, I've tried a million different vegan cheese recipes. (OK, I'm exaggerating) but I've made a lot and didn't like them. It just didn't have that cheesy flavor that I was so use to. So I decided, to give it a shot at it. I created this recipe for a desperate need of homemade mac-a-cheese. I think its pretty darn good!

Vegan "Cheese" Sauce

Ingredients:

1 block (14 oz) tofu

2 each pepperoncini peppers

1/2 cup pepperoncini juice

3/4 cup nutritional yeast

1 tsp onion powder

1 tbsp sea salt

1 tsp smoked paprika

1/4 cup cashews**

1/4 cup pickled pepper, mild

1/2 tsp granulated garlic

4 tbsp tapioca flour

1 cup coconut milk, unsweetened

1/2 lemon juice

Directions:

1. Place all ingredients in a blender. Blend on high speed until smooth and fully combined. You can store it in the fridge for a week.

If you're making mac-a-cheese, make your pasta and add your cheese sauce and cook until it thickens to desire thickness. If too thick add some more nondairy milk.

It's great for making Italian dishes, if you'r looking for a creamy base sauce to marinara sauce. I would sometimes add liquid smoke to get a cheddar smokey flavor. So Delicious!

**For the cashews, if you don't have a high powered blender. Boil your cashews for 15 minutes until soften. Or soak overnight in water.

#cheese #cheesesauce #veganfood