Vegan 'cheesy' Sauce

The girls in my house are dairy free for health reasons and when it comes to a recipe for a cheesy sauce we are always disappointed UNTIL now!

I was playing around with some ideas and have created an amazing ‘cheesy’ sauce you can use in a pasta dish, the base of a pizza , dip and even béchamel sauce needed for lasagne. This is so versatile it’s worth trying even if you are not vegan or dairy free.

I cook mine in a Thermomix but if you don’t have one, no problem you just need a powerful blender.

Let’s get to it.

INGREDIENTS

(this will be enough for a lasagne is a large dish)

65 grams of raw cashews

200 grams of pumpkin

130 grams of cauliflower

5 tablespoons of mild olive oil

4 tablespoon of yeast flakes (you can more if you want more of a cheesy flavour)

salt

METHOD

Add all ingredients to the Thermomix basket, add water to the bottom. If you don’t have a Thermomix add to a double saucepan and steam for 15-20 minutes until vegetables are soft.

Cook for 15-20 minutes on varoma on stirring icon.

Drain water from Thermomix and place vegetables and cashews in the Thermomix. Add all other ingredients and blend on 8 till smooth.

From stove top add vegetables to a high speed blender and all other ingredients and blend till smooth.

Use as you please.

Enjoy x