This Vegan Mozzarella Cheese sauce recipe has a rich, nuanced flavor. If you don't have all of the ingredients, that's ok. Make it anyway! I've listed the ingredients in order of importance. Each adds a layer of subtle depth. Taste at the end, and adjust with what you have. You can't go wrong!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 1/2 cup cashews pre-soaked
- 1 cup water
- 3 Tbsp. arrowroot flour substitute tapioca flour
- 1/2 tsp. onion granules
- 1/2 Tbsp. lemon juice
- 1/2 tsp. garlic salt
- 1/4 tsp. Italian seasoning
- 1/4 tsp. apple cider vinegar
- 2 Tbsp. nutritional yeast
- 1/2 Tbsp. miso
- 1/2 tsp. tahini
- 1/4 tsp. ume plum vinegar
Ingredients
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Instructions
- Place all ingredients into blender. Blend until super smooth. Yes, there are a lot of ingredients, and the end result is amazing. But don't worry if you are missing something. Use what you have, taste at the end, and adjust if needed.
- Cook option #1 (stove top): Pour mixture into saucepan. Cook over medium heat for 8-9 minutes, stirring constantly as it becomes thick and gooey. Continue to stir until all lumps are gone.
- Cook option #2 (for high speed blenders): Continue to blend. After about 10 minutes, you will begin to see steam--it's getting hot and cooking for you! Continue until you hear the machine starting to work harder. Once it's goey, it's done!
Recipe Notes
This goes amazing with my French onion soup recipe.
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
