Raw cashews annoy me. Their mild sweetness and creaminess have afforded them prime real estate in vegan pantries. Simply soak and process a handful of these nuts, and you'll discover why they're the default base for dairy substitutes.
But you'll always know they're there. Even when processed in a high-speed blender, cashews contribute texture that doesn't exist in real dairy products. That's why I recommend using boiled parsnips (or carrots) and all-purpose potatoes for a velvety "cheese" sauce instead!
This vegan "cheese" sauce formula may be white or yellow, fancy or casual. Thus, you can make:
The difference between the fancy and casual "cheese" sauces is spices. Bay leaves, rice vinegar, miso, Dijon mustard, and freshly grated nutmeg produce a complex balance of earthy, citrusy, and peppery umami. This version is best in a vegan cheesesteak or French dip.
The casual "cheese" sauce, by contrast, contains apple cider vinegar, kosher salt, and yellow mustard. Bay leaves and nutmeg are omitted. I love this version on nachos! In such an application, the missing complexity is achieved through earthy beans, citrusy condiments, and peppery jalapenos.
The only difference is parsnips vs. carrots. Both are sweet roots. Though not interchangeable in all contexts, they work equally well here. Let your aesthetic be your guide!
I've listed ingredients for "Fancy White..." and "Casual Yellow..." for clarity. Feel free to make fancy yellow or casual white though! Simply swap parsnips and carrots.
makes about 2 1/2 cups (600 mL); may be halved
Peel and chop parsnips/carrots and potatoes into large dice. Preferably, use a food scale to measure 150 g parsnips/carrots and 300 g potatoes; alternatively, measure 1 cup (240 mL) parsnips/carrots and 2 cups (480 mL) potatoes.
Add parsnips/carrots and potatoes to a pot with bay leaves (if using) and unpeeled garlic. Cover with about 1 in (2.5 cm) of water, then bring to a boil. Set lid ajar and reduce heat to a simmer for 15-20 min, until largest dice are fork-tender.
Transfer 1/2 cup (120 mL/g) boiling liquid to a high-speed blender. Drain excess liquid, then set produce aside to cool. Meanwhile, add remaining ingredients to blender.
Once cool enough to handle, squeeze garlic flesh into blender. Toss peels (and bay leaves). Add parsnips/carrots and potatoes to blender, then blitz everything until smooth scraping sides as needed.
Use as desired. Refrigerate leftovers in an airtight container up to 3 days. To reheat, microwave partially covered "cheese" sauce in 30-sec intervals stirring between each one. Add small amounts of broth or water if necessary to loosen.
For a vegan cheesesteak or French dip, pair either color Fancy "Cheese" Sauce with How-To: Caramelize Onions and Flank-Style Vegan Steak.
For nachos, make Casual "Cheese" Sauce with How-To: Cook Dried Beans and Guacamole.
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?
