Sunrabbits Velvety Vegan Cheese Sauce Recipes

EASY VEGAN CHEESE SAUCE

Steps:

• Put all ingredients into a saucepan and stir with a whisk. Once everything is combined, turn on the heat and bring the mixture to a boil while stirring constantly.
• Let simmer on low to medium heat for about one minute until the sauce is stretchy.
• Enjoy this vegan cheese sauce with nachos, on pizza, over pasta, and many other savory dishes! Please read the recipe notes below.

SUNRABBIT'S VELVETY VEGAN CHEESE SAUCE

Steps:

• Add onion, potato, carrot, and garlic cloves to a small sauce pan and fill with just enough water to cover the veggies. Bring to boil, then cover and turn down the heat. Simmer for fifteen minutes, or until veggies are very soft.
• Place almond milk, cashews, sea salt, coconut oil, mustard, lemon juice, black pepper, and nutritional yeast flakes in blender cup. Drain water from softened vegetables and add to blender. Process until perfectly smooth (use Soup button if you have a Blendtec). Serve immediately.

SUNRABBIT'S VEGAN MAC'N'CHEESE

Steps:

• Add onion, peppers, potatoes, carrots, garlic and water to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
• While the vegetables are simmering, cook pasta until al dente. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
• Place the almond milk, cashews, salt, coconut oil, mustard, lemon juice and black pepper in a blender cup. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
• In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Serve immediately.

BEET RAVIOLI WITH PINE NUT "GOAT CHEESE" ROSEMARY-CREAM SAUCE, AGED BALSAMIC VINEGAR

Steps:

• Pine Nut "Goat Cheese"
• Process all ingredients in a food processor until as smooth as possible.
• You should have about 4 cups. Reserve 2 cups for the sauce, and set aside the remainder.
• Rosemary-Cream Sauce
• Puree all the ingredients in a high-speed blender until smooth.
• To Finish
• Using a mandoline, slice the beets very thin (so they are pliable and not stiff, approximately 1/16 of an inch or less).
• Make small stacks of the larger pieces and use a sharp knife to cut into squares-the size doesn't matter much, as long as they are all roughly the same. Alternatively, use a round-, heart-or other- shaped cookie cutter to cut the slices. Cut at least 40 slices-10 per serving, with a few extra to spare.
• In a medium bowl, place the beet slices, oil, lemon juice, and salt and toss gently to coat evenly. Allowing the beets to sit for a half hour or more will soften them; this is optional but a good idea if your slices are on the thicker side and still a bit stiff.
• Lay half the beet slices on a clean work surface and top each with a rounded teaspoonful of the cheese. Top with the remaining beet slices and press down gently.
• Spoon the sauce onto serving plates, and arrange the ravioli on top. Garnish with a few drops of aged balsamic vinegar and a few sprigs of either microgreens or fresh herbs.