This vegan cheese sauce is made without nutritional yeast flakes. If you want the added "cheesiness" that nutritional yeast flakes offers, simply add two tablespoons in step one.
Prep Time10 minutesmins
Total Time10 minutesmins
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Place 1 cup water and next 7 ingredients (cashews through tahini) in blender and blend until very, very smooth. (A heavy-duty blender works best for this.)
Add oil and blend well.
Add tapioca starch or corn starch. Blend until well mixed.
Pour into medium/large sauce pan. Rinse blender with remaining 1 3/4 cups water and add to sauce pan.
Bring to boil over medium/high heat, stirring constantly, until mixture is thick and bubbly.