Vegan Jala-hollaaa-peno Cheese Sauce

I LOVE this easy cheesy spicy sauce so much! It's very similar to my Easy Vegan Smoky Cheddar Cheese sauce, with some slight variation. It's got a bit of a kick, but it is oh, so yummy!

Ingredients:

  • 3/4 Cup Cashews
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Tablespoons Nutritional Yeast
  • 1/2 Teaspoon Salt
  • 1/2 Cup Almond Milk
  • 3-4 slices of pickled jalapenos (I used  Hatch Organic Nacho Sliced Jalapenos) Add more or less, depending on your level of spicy tolerance.

Directions:

Place all ingredients in a high speed blender and blend until smooth. Enjoy!

Tips and Tricks:

  • This recipe makes about 8 oz.
  • If you don't have a high speed blender (like a Vitamix or a Magic Bullet, my favorites!), then soak the cashews in the almond milk for about 30 minutes before mixing in a regular blender.
  • You could also make this in a food processor, but may need to blend a little longer to make it smooth.
  • Serve on tacos, as a dipping sauce for fries or chips! YUM!

Did you make this recipe? Leave me a comment below! I love to hear how people made my recipes their own! Or, post it to social media and tag it #carolynsdailydishes

 Photography and Food Preparation by Carolyn J. Braden

Photography and Food Preparation by Carolyn J. Braden

Carolyn's Easy Cashew Cream

A vegan alternative to heavy cream--CASHEW CREAM! It's easy and yummy!

Yield: Approx. 1 1/4 cups

Ingredients:

  • 3/4 cups cashews
  • 1 cup water

How-to:

  1. Blend cashews with 2 cups water in a high speed blender (like a Vitamix or Magic Bullet) until white, creamy and smooth. (About 3-4 minutes on a high speed setting).

Tips and Tricks:

  • Don't have a high speed blender? Use a regular blender, but soak the cashews in some water for a couple of hours prior to making.
  • I've used this cream as a "white pizza" base. After I blended it, I added 2 heads of roasted garlic, a pinch of salt, and then blended it some more. It tasted amazing on a pizza crust with spinach and vegan mozzarella!
  • Save the leftover cream and use it as a coffee creamer.
  • Add a touch of a sweetener and pour it over some fresh fruit like peaches. YUM!

Did you make this recipe? Leave me a comment below! I love to hear how people made my recipes their own! Or, post it to social media and tag it #carolynsdailydishes

 Photography and Food by Carolyn J. Braden

Photography and Food by Carolyn J. Braden

Easy Vegan Smoky Cheddar "Cheese" Sauce

I LOVE this easy sauce so much! Put it on sweet potatoes, make it as a base for potato salad, put it on sandwiches and more! It's the perfect meal topper for all your summer barbecues!

Ingredients:

  • 3/4 Cup Cashews
  • 1 Teaspoon Liquid Smoke (I found mine in the grocery store by the BBQ sauces)
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Tablespoons Nutritional Yeast
  • 1/2 Teaspoon Salt
  • 1/2 Cup Almond Milk

Directions:

Place all ingredients in a high speed blender and blend until smooth. Enjoy!

Notes:

  • This recipe makes about 8 oz.
  • If you don't have a high speed blender (like a Vitamix or a Magic Bullet, my favorites!), then soak the cashews in the almond milk for about 30 minutes before mixing in a regular blender.
  • You could also make this in a food processor, but may need to blend a little longer to make it smooth.

Did you make this recipe? Leave me a comment below! I love to hear how people made my recipes their own! Or, post it to social media and tag it #carolynsdailydishes

 

 Photo by Carolyn J. Braden

Photo by Carolyn J. Braden

 Photo by Carolyn J. Braden

Photo by Carolyn J. Braden