Tangy Cheese Sauce on a Beastly Pretzel Slider – a plant based cheese sauce with great flavor, and goes well with burgers, mac and cheese, FONDUE or dip!
I have been sitting on this cheese sauce recipe for a while.
I first made it last summer, then got a bit distracted from any kind of cooking. I did think about making some while the Hawaii Honeymoon Hurricane Hit the Horizon. We grocery shopped for all the essentials before that one day storm.
I am realizing I still need to share wedding details with you. We had some tasty vegan food, and the groom’s cake was fun.
I started making this recipe again around the holidays – I am generally the maker of the appetizers and snacks for the holiday day – everyone loved it.
I recently got my hands on the Beyond Meat Beast Burger, in slider form. They were sold out of the burger size, I am still wondering if they are the same. I have heard mixed reviews, but Jason and I both liked the flavor. You know how you press on a burger while you grill it, and it is juicy? These are juicy, don’t know how they do it.
Anyway – I figured for our first time trying the Beast, I wanted a pretty classic burger experience – lettuce, tomato, cheese.
So I made a batch of my newest cheese – I had three different pieces of paper with my chicken scratch notes.
This is tangy, with just a hint of smoky spice. It is a great base cheese recipe, that you can take in all sorts of flavor directions. I have a few ideas I will be trying soon.
tangy cheese sauce
dairy, egg, soy and gluten free, vegan
1 1/2 cups raw cashews, soaked several hours / overnight
1/2 cup macadamia nuts, soaked several hours / overnight
juice of 1 lemon
a few shakes of hot sauce (Tabasco, about 1 tablespoon)
12 ounces sauerkraut brine (1 1/2 cups)
1 garlic clove, finely minced
1/3 cup nutritional yeast
1 teaspoon smoked paprika
pinch sea salt
Add soaked cashews and macadamia nuts to blender, blend on high alone to an almost creamy consistency. Add lemon juice, hot sauce, and one cup of the brine – continue processing until smooth. While processing, add garlic, nutritional yeast, paprika, and salt, stopping to scrape sides. Continue adding brine until desired consistency is reached – more water for sauce, less for dip.