{"id":859,"date":"2020-08-24T17:22:41","date_gmt":"2020-08-24T21:22:41","guid":{"rendered":"https:\/\/jensveganeats.com\/?p=859"},"modified":"2022-04-14T16:44:04","modified_gmt":"2022-04-14T20:44:04","slug":"blue-less-cheese-sauce","status":"publish","type":"post","link":"https:\/\/jensveganeats.com\/blue-less-cheese-sauce\/","title":{"rendered":"Blue-Less Cheese Sauce"},"content":{"rendered":"\n

Blue-Less Cheese Sauce :: Recently, I created an incredibly easy and quick Air Fried Buffalo Chickpea<\/a> recipe. Traditionally, Buffalo flavored foods are accompanied by a sauce or dressing. I most often see a Blue Cheese Dressing on menus but some will also use Ranch or Sour Cream. <\/p>\n\n\n\n

I set out to create a Blue Cheese dressing…<\/h4>\n\n\n\n

One that is vegan and healthy. <\/p>\n\n\n\n

What I have created is not only healthy but is also gluten-free<\/em> and oil-free<\/em> for all that require these specifics.<\/p>\n\n\n\n

Why do I call it Blue-Less?<\/h4>\n\n\n\n

Well, let’s be real. This is not a traditional Blue Cheese Dressing. Would I call it creamy and pungent? Creamy, yes. Pungent? In terms of smell… No. In terms of taste? Yes. I do say that loosely though. This sauce has a powerful tangy punch that balances the heat from Buffalo sauces well. <\/p>\n\n\n\n

I also have chosen to not use tofu crumbled in it that would resemble the blue cheese chunks in traditionally made Blue Cheese Dressings. You can absolutely add it but I personally did not find it necessary or texturally pleasing. <\/p>\n\n\n\n

What ingredients will you need?<\/h4>\n\n\n\n
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Blue-Less Cheese Sauce Mise En Place<\/figcaption><\/figure><\/div>\n\n\n\n

Cashews<\/b>. Raw Cashews to be specific. You will be soaking these in water before blending so make sure you allow for enough time to do so.
-Are you using a high speed blender like a Vitamix? Soak for at least 30 minutes. If not, soak for closer to 4 hours. If I know I’m making this sauce the day before, I will add the cashews and enough water to cover to a bowl with a lid and keep in the refrigerator overnight.<\/p>\n\n\n\n

Ume Plum Vinegar<\/strong>. Ume Plum was a new vinegar to me a few years ago. I honestly don’t use it enough for how much I like the punch of salty & sour flavor it gives to a sauce. <\/p>\n\n\n\n

Ume Plum is a traditional Japanese vinegar made from the juice of pickled and pressed umeboshi plums. I purchase it through Amazon<\/a> but you can look for it in your local grocers. The most common brand I see is Eden<\/a>. If you cannot find Ume Plum Vinegar, replace it with Red Wine Vinegar.<\/p>\n\n\n\n

Apple Cider Vineg<\/b>ar<\/strong>. Apple Cider Vinegar could get a post all on it’s own for its healthy properties. It is a vinegar made from fermented apple juice. I use it in close to 90% of my cheese sauces, in my Tangy Lime Sour Cream<\/a> recipe and take a shot of it on the very seldom occasion that I have heartburn. An abbreviation you may see for Apple Cider Vinegar is ACV.<\/p>\n\n\n\n

Rice Vinegar<\/strong>. Rice Vinegar has become a staple in my Asian inspired dressings. It is made of fermented rice and has a mild and slightly sweet flavor. You will see rice vinegar used to flavor sushi rice or in dressings like my Japanese Carrot & Ginger Dressing<\/a>.<\/p>\n\n\n\n

Braggs Nutritional Yeast<\/strong>. Nutritional Yeast was completely foreign to me pre-vegan. Current vegan me uses it almost daily. I will say it is an acquired taste. So while it is used in vegan cheese sauces, on it’s own, do not expect it to taste just like cheddar. <\/p>\n\n\n\n

White Miso<\/strong>. I’m not a huge fan of calling foods Superfoods but if I could put one thing into a top list, Miso would be on it. Miso is generally made from fermented soybeans but it could also be from fermented rice, barley, buckwheat or even chickpeas. <\/p>\n\n\n\n

The lighter the miso, the milder and sweeter it is. The darker miso’s have a stronger deep umami flavor. I personally only use the lighter miso’s like white or yellow. Miso Master Organic Mellow White Miso<\/a> is what I see most often. <\/p>\n\n\n\n

Yellow Mustard, Salt & Black Pepper<\/strong>. Not much more to explain with these…<\/p>\n\n\n\n

Are you seeing all of those vinegars? When I say this is a punchy cheese sauce, ya better believe it!<\/p>\n\n\n

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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
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Blue-Less Cheese Sauce<\/h2>Recipe by Jen Horton<\/span>Course: Sauce, Dressing<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

109.5<\/p>kcal<\/span><\/div><\/div><\/div>

This punchy and tangy vegan cheese sauce is a perfect accompaniment to any Buffalo flavored vegan foods; like, Buffalo Chickpeas, Cauliflower or “Chicken” fingers.<\/p>

Ingredients<\/h3>
  • <\/span>

    raw cashews, 1\/2 cup soaked & rinsed (see notes for soaking times)<\/span><\/p><\/li>

  • <\/span>

    ume plum vinegar, 1 tbsp<\/span><\/p><\/li>

  • <\/span>

    apple cider vinegar, 1 1\/2 tbsp<\/span><\/p><\/li>

  • <\/span>

    rice vinegar, 1 tbsp<\/span><\/p><\/li>

  • <\/span>

    nutritional yeast, 2 tbsp<\/span><\/p><\/li>

  • <\/span>

    white miso, 1 tbsp<\/span><\/p><\/li>

  • <\/span>

    yellow mustard, 1\/2 tbsp<\/span><\/p><\/li>

  • <\/span>

    salt, 1\/2 tsp<\/span><\/p><\/li>

  • <\/span>

    pepper, 1\/8 tsp<\/span><\/p><\/li>

  • <\/span>

    water, 1\/3 cup<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Add all of the ingredients into your blender.<\/li>
    • Start on low to break up the cashews. Slowly turn up to high and blend until creamy; stopping to scrape down the sides when needed.<\/li>
    • Store in an airtight container. Use within 4-5 days.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • Are you using a high speed blender like a Vitamix? Soak for at least 30 minutes. If not, soak for closer to 4 hours. If I know I’m making this sauce the day before, I will add the cashews and enough water to cover to a bowl with a lid and keep in the refrigerator overnight. Drain and rinse well before blending. <\/li><\/ul>\n\t\t\t\t<\/div>