By Tiffany Hobson, from the November 2011 edition of The McDougall Newsletter: Tiffany: "This has become one of the most requested items since its inception from all of my friends.
This is great on just about anything! Over a baked potato, On top of your favorite chili, or with baked tortilla chips. The link to the newsletter has a "Cauliflower Mac & No Queso" recipe (we haven't tried yet) that uses this. Instead of using 8 ounces of pimientos, try using 4 ounces and add in some chopped jalapeños or habaneros if you like it hot and spicy.
Preparation Time: 3 minutes Cooking Time: 5 minutes Servings: 2 cups.
¼ cup raw cashews
1 cup butternut squash
¾ cup water
8 ounces pimientos
¼ cup nutritional yeast
3 tablespoons cornstarch
½ teaspoon salt
Place all the ingredients in a blender and process until completely smooth. If you own a Vitamix, this process will take 3 minutes; if you own a regular blender, the process will take about 5 to 6 minutes.
Pour the mixture into a saucepan and cook at medium heat until the sauce thickens, about 5 minutes.
Note: This cheese sauce is great on just about anything! Pour it over a baked potato, have it on top of your favorite chili, or over some baked tortilla chips. Instead of using 8 ounces of pimientos, try using 4 ounces and add in some chopped jalapeños or habaneros if you like it hot and spicy.
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