Today we will make a thick yummy cheese sauce from a basic roux. Fries are the best though… am I right? Potatoes are life!!
Soak the cashews with boiling water till soft, while they soak we will make the base of the cheese sauce
On medium heat in a saucepan add the butter and let it simmer
After melted add the flour and mix consistently until it has all come together into a clumpy paste
Then we add some plant-based milk and keep whisking until it thickens up
Season it with salt and by now the cashews should be soft enough
Drain the cashews and add the nutritional yeast to them, a teaspoon of garlic powder, a teaspoon of onion powder and a tablespoon of apple cider vinegar
If you have, add half a tablespoon of Miso paste, and 2 tablespoons of neutral-tasting oil and a teaspoon of Tumeric
blend it all together in a food processor and add it to your cheese sauce
(You can add vegan cheese now if you want)
You can add any toppings you want now, I added some salami slices and jalapenos
Ingredients
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Martin Kotze
Martin lives in Kimberley and is an accomplished graphic designer, photographer and videographer. He runs his own business, Die Swart Kat Productions, where his love of photography, videography and food combine in his amazing shoots. His passion and flair for cooking was only enhanced when becoming vegan and trying new and exciting ways to cook. The amazing production of Martin’s YouTube videos and his witty take on delicious vegan dishes, make his channel a must-watch for veg and non-veg alike
