I’m so excited to share a new dish with you today that is so easy and delicious! My sauce has simple ingredients, yet I thought it tasted totally gourmet and elegant. Here’s what it looks like in the high-speed blender pre-blending:
It took less than a minute to get this sauce:
I decided to make some steamed cauliflower and kale to go with the sauce. I was really lazy so I just piled the veggies in the steamer, cauliflower on the bottom, kale on top:
Eight minutes of steaming and the veggies were good to go. Here’s my bowl with the cheese sauce on top:
I have never used saffron before and it added that gourmet flavor; I loved it!Print
Dairy-Free Saffron Cheeze Sauce
- Yield: 4-6
- Category: Sauce
- 1 cup raw unsalted cashews
- 1/2 cup nutritional yeast
- 3/4 cup unsweetened almond or other non-dairy milk
- 1/4 cup white wine vinegar
- 1/8 teaspoon saffron threads
- 1 teaspoon dried garlic
- 1 tablespoon onion flakes
- 1/2 teaspoon turmeric
- 3 medjool dates, pitted
- 1 teaspoon low-sodium tamari
- Combine cashews, nutritional yeast, unsweetened soy milk, white wine vinegar, saffron threads, dried garlic, onion flakes, dates, turmeric, and low-sodium tamari in a high-speed blender and process until smooth.
- Add additional vinegar or non-dairy milk if necessary to reach the desired constancy. The sauce will thicken as it sits. Refrigerate leftovers in a tightly sealed container for up to 5 days.
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