My Squeezy Cheesy Sauce

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Well, I hail from Wisconsin on both sides–Green County–mind you. It’s like the epicenter of cheese curds. My Swiss grandparents ate cheese at every meal, so I’m a girl who likes her cheese. When I fell in love with vegetarianism at 19, I just cleared my plate for more cheese! So when I became a devoted plant-based eater several years ago, the cheese thing was a problem. I dedicated a good part of my early study to cheese alternatives and I love teaching other people how they can choose plant-based alternatives to cheese. My next class, in fact, is at Uptown Kitchen on October 3rd. I hope to see you there!

What follows is my go-to cheese sauce. We put this stuff on everything! including brown rice, veggies and, slivered almonds (shown above); on taco salads; in breakfast burritos with sauteed tofu… the possibilities are endless! You can modify it to your own taste by changing the amounts of ume plum vinegar and lemon juice. Or add more or less squash to make it creamier. Also, if you don’t have a high-speed blender, check out my modification below.

Sue’s Favorite Cheesy Sauce

Ingredients:
2 medium yellow squash (12 oz.)
½ cup cashews soaked in filtered water 4-6 hours
1/3 cup nutritional yeast
2T mild miso (I use chickpea, but brown rice is fine)
1-2T ume plum vinegar
1-2T lemon juice
½ tsp. toasted sesame oil
½ tsp. onion powder
¼ tsp. chili powder

Directions:
Steam the squash for 5-7 minutes, or until firm tender.
Drain the cashews and rinse.
Add cashews and the rest of the ingredients, including the squash, to the blender. Blend until creamy.
Taste and adjust seasonings, if necessary.

If you do not have a high-speed blender, grind the *dry* cashews in a food processor until they are a coarse crumb texture. This can be loud and long, but don’t go too long or you’ll get cashew butter. Then soak for a couple of hours and proceed as directed.

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