Tangy Cheese Sauce on a Beastly Pretzel Slider

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!

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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

INGREDIENTS:

1 ½ cups raw cashews, soaked several hours / overnight
½ 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 ½ cups)
1 garlic clove, finely minced
⅓ cup nutritional yeast
1 teaspoon smoked paprika
pinch sea salt

INSTRUCTIONS:

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.

oh, Beast.