This is my go-to vegan "cheddar cheese" sauce. I usually use it as a chip dip but after I brought a sample to my friend Rick and he used it on his baked potatoes, I knew I had do the same. Thanks for the great idea Rick!
Serves 6
1 hour+
6 Russet potatoes, sliced Hasselback style
Cheese sauce
2 cups Raw cashews, soaked at least 2 hours
1 cup Vegetable broth
3 Tbsp White miso (yellow will do)
6 Garlic cloves
1/3 cup Nutritional yeast
1/2 tsp Salt
2 Tbsp Lemon juice
1. Preheat oven to 350 degrees. Slice your potato into quarter inch slices, slicing only 3/4 the way down the potato. Line cookie sheet with foil, place potatoes on sheet, drizzle with olive oil. Bake for about 1 hour.
2. Throw all your "cheese" ingredients into food processor and process till smooth. Adjust flavors if needed. Prep any other toppings you may be using.
3. Sit and stare at the oven till the potatoes are ready.
4. When potatoes are done, top and serve.
Suggested toppings: vegan butter, broccoli, bac-o bits, chives, vegan chili, jalapenos, this list could go forever.
Original cheese recipe from thePPK
