You know that smell when you sautee crushed garlic in a pool of butter?

That.

Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

You can contact me at: thesundaylarder@gmail.com

Vegan queso cheese sauce

Vegan queso cheese sauce

This. Is. My. Everything.

Honest.

Lush, creamy, spicy, cheesy, but entirely dairy free. This is the stuff vegan dreams are made of.

We throw this Mexican style cheese sauce on pretty much everything in our house. Nachos, tacos, burritos for sure. But this goes so much further.

We often order a pizza without cheese from our local store and top it with a swirl of this magic sauce. Or even top our avocado on toast with a wee dollop. Or try it smeared on a sandwich with roasted chickpeas, a load of herbs, and some crisp lettuce.

This sauce uses (not surprisingly) cashews as a base. Cashews are just so ideal because they have a pretty neutral flavour, a high fat content, and soften up when soaked. This means a really smooth, creamy result which you would swear was full of dairy. 

With smokey chipotle peppers, this can have a bit of a kick. Turn the volume on the spice up or down by adding more or less chilli - that is really up to you.

I usually make a batch of this and throw it into the fridge for using over the next week. I haven't tried freezing it yet, but let me know if you do.

Make sure you try this one out!

Vegan queso cheese sauce

Makes 1 1/2 - 2 cups

Mexican Street Corn

Mexican Street Corn

Where has Mags been?

Where has Mags been?