This delightful, thick, velvety, vegan cheese sauce is great with GF pasta and/or cauliflower for a gluten free, dairy free, vegan alternative for one of the nation’s favorite comfort foods. Not all misos are created equal, however. The one I use is rich, winey, and not too salty in flavor. Make sure you like the flavor of the miso (and mustard) you’re using before adding it to the sauce. This freezes well; just heat, beat, and eat. As an aside: if you want the color to be less vibrant, use less carrot.
2 cups (16 fl oz) water (or plain non-dairy milk for an even richer sauce)
1 cup (5 oz) raw cashews
2 tsps non-hydrogenated margarine
1 large carrot, sliced or diced
1/2 large yellow onion, sliced or diced
1 tbsp nutritional yeast flakes (not brewer’s yeast)
1 tbsp (scant) fresh lemon juice
1 tbsp sesame tahini
2 tbsp light colored miso (I particularly like this chickpea miso (not chickpea and barley))
1 tsp salt
1 clove garlic or 1/4 tsp garlic powder
1 tsp honey mustard (or 1/2 tsp strong made mustard e.g. Colemans)
Put the cashews in the water to soak.
Heat the margarine in a medium sized saucepan over a medium heat, and gently fry the carrot and diced onion in the fat until the onions are softened and translucent.
While the vegetables fry, add the remaining ingredients to the water and cashews.
Once the onion has softened, add the water, cashews, and flavorings to the pan, and bring slowly to the boil (~10 minutes), and simmer gently until the carrot and cashews are soft.
Blend with an immersion stick or counter top blender until silky smooth (this might take a minute or two).
Add a little more water or non-dairy milk if you want to slacken off the consistency.
Heat and serve over cooked cauliflower or GF pasta (or both).