Vegan Tacos Your dairy-free cheese sauce questions answered *Original publish date February 02, 2015. However, if it needs a little tweaking, first try adding a little more salt or nutritional yeast, as those two ingredients can make a big difference, in my opinion. Most likely this cheese sauce will come out amazing as soon as you dip that spoon into the blender (after it has stopped, of course) to give it a taste. Remember to save some of that broth for adding to the blender. One of the steps of this recipe is to boil the potatoes, onions, and carrots on the stove. Just make sure they are cooked until soft. I love to use russets, red potatoes, or even sweet potatoes. You really can use almost any variety of potato. However, if your blender isn’t jet engine speed, soaking the cashews in warm water for at least 30-minutes will help this recipe come out more creamy. That thing is powerful and everything that goes into it comes out creamy. I have a Vitamix blender and so don’t take the time to soak my cashews. Then add all other ingredients to a blender and process until smooth. Once finished, use a spoon, dishcloth, or potholder to turn the VENT knob for a quick release to allow the pressure to come down. Simply add the potatoes, carrots, onion, and one cup of water to your Instant Pot. Yes! You can also use your InstantPot to make this cheese sauce!

Once the cheese sauce is no longer frozen, I place it in my blender and take it for a spin for just a minute which brings it back to its original creaminess. Simply remove the lid and place it in the microwave to defrost. Most of the time, I freeze it in a wide-mouth mason jar which makes defrosting it later in the microwave much easier. I often freeze this recipe when I have lots leftover, which admittedly isn’t that often.

This recipe makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.

Grab your favorite brand of crackers, bagel chips, pretzel thins, or crostini, but whatever you select, make sure it's on the heartier side to support the heft of the dip.Now, it’s ready to use in nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It’s the perfect combination of sweet, spicy, and tangy, making it ideal for spooning over creamy whipped cheese. Said to have been created by a British army officer living in British-occupied India in the 1800s, this particular style is considered the gold standard of chutney and has added flavor from raisins, red pepper, lime juice, and apple. This recipe calls for a variation of mango chutney known as Major Grey’s chutney. Whip this up when you have a few friends over for movie night or when you need an easy appetizer to contribute to your next office potluck. If you love the OG version, then you’ll be obsessed with this variation that has fluffy garlic and basil-studded whipped goat cheese, spicy mango chutney, and salty chopped cashews. Next up is this spicy mango whipped goat cheese. We love cranberry whipped feta so much that we won’t rest until we figure out every possible combination of flavorful fruit jam and creamy whipped cheese.

Cashew ricotta cheese recipe