I perfected cheesy sauce.
Shown here with raw, sprouted bread, alfalfa sprouts, smokey marinated mushrooms (mushrooms soaked in water, soy sauce, liquid smoke and a dash of vinegar), avocado and tomato.
I give you, the best cheesy sauce ever.
70g cashews (soaking optional)
1 teaspoon miso
1 teaspoon mustard
In food processor pulse cashews until they’re a fine powder. Add miso, mustard and salt generously, then blend. As you blend, slowly drizzle in water until creamy – it takes a while – and you’ll want it to be as creamy as possible. This is beautiful served on pretty much anything. It’s even ideal for non-raw meals. I’d put this on pasta or pizza; ♥ Beautiful. I’m really proud of this.