Yummy Vegan Cheese Sauce

Yummy Vegan Cheese Sauce- Wicked Healthy Style. I recently gave away the Wicked Healthy when I partnered with their team in the UK to support the launch of their fabulous new cookbook, you guessed it, The Wicked Healthy Cookbook . I love this cookbook, packed with great recipes and lots of valuable ideas and information. https://wickedhealthyfood.com/wicked-healthy-cookbook/

This recipe is from the Wicked Healthy Cookbook and I will make it more my own over time. Its pretty darn good just the way it is now. Love it, hope you do too!

Let’s get at it…

Yummy Vegan Cheese Sauce

Yummy Vegan Cheese Sauce – Wicked Healthy Style. This yummy sauce was part of the recipe for Vegan Poutine from the Wicked Healthy Cookbook. It is delicious and one I will definitely make again.

I have slightly adjusted the recipe as I am considering roasting the butternut squash to bring out a bit more flavour and possibly subbing smoked paprika for 1/2 and 1/2 regular paprika and cumin. I’m not a huge smoked paprika fan. Maybe I’ll add a drop or two of liquid smoke too. Always room in any recipe for creatively or adjustments based on your personal taste preference.

What you will need to make your Yummy Vegan Cheese Sauce – Wicked Healthy Style:

1 c raw cashews
Mis En Place – ready to go to make the Cheese Sauce – Wicked Healthy Style

Beautiful Acorn Squash – Organic is Best – Nature’s Art

I love to buy organic if I can. Really our health is worth it.
2 c peeled and chopped butternut squash (organic is always best).
8-10 cloves of garlic, peeled
2 T rice vinegar
2 c unsweetened nut milk
3-4 T nutritional yeast
2 T light miso (chickpea miso is fine)
1.5-2 t sea salt
1 t fresh ground black pepper
1/2 t paprika
1/2 t cumin
1/2 t ground white pepper
1/8 – 1/4 t cayenne pepper

How to make Yummy Vegan Cheese Sauce- Wicked Healthy Style:

Start out by soaking your raw cashews overnight in fresh water, when ready to use, rinse and drain
Raw Cashews Soaking
Prep your butternut squash, peel it, chop it into like size chunks and bake in a hot oven for 15 -20 minutes to add the flavour that only comes from roasted vegetables. Soft enough to blend. You can go oil free or spritz a bit of oil on the squash to encourage caramelization. Set aside to cool
Next time i will roast by squash and only cook the garlic and the cashews in the water
Put your drained cashews, the peeled garlic and enough water to cover and bring to a simmer. Cook till super soft. Drain
Nut milk, miso and spices ready to add later
Add the roasted squash, the cashews, garlic into your high speed blender (preferred, regular will do) and start to blend on slow.
Add the nut milk and spices and continue to blend, turn up to high and blend till creamy smooth.
Oh look at how creamy that sauce comes out of the high speed blender. Beautiful
This sauce will freeze and will also keep in the fridge for a few days
Taste and adjust spices, salt and pepper as needed. Too thick, add more nut milk. Enjoy!