Cheesy Pimento Sauce (and Lasagna)

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CHEESY PIMENTO SAUCE

 

1 c. water

3/4 c. raw cashew pieces

3 T. nutritional yeast flakes

1 1/4 t. sea salt

2 t. onion powder

1/4 t. garlic powder

1/2 c. pimentos (undrained)

2 T. lemon juice

1 tsp. dill weed (optional)

 

In a blender, combine water and nuts. Blend until very smooth. Add the

rest of the ingredients and blend again. Now your sauce is ready to be

baked into your favorite chees sauce recipe. You can also put the sauce

into a pan over a medium heat and stir constantly until thickened.

 

***I use this as the cheese replacement in lasagne. It is always a hit! I

layer the lasagne noodles (whole wheat), vegeburger, crumbled tofu, whatever

vegetables I decide to use -- olives, onions, broccoli, zucchini, etc.,

cheesy pimento sauce, tomato sauce (Classico is great), and then continue

the layering process. Do not overfill the pan because this really gets

bubbly and boils over easily. Bake until done. If preparing ahead of time

and reheating (for a potluck) add another 1/4 to 1/2 c. of tomato sauce

before reheating.

 

***For gluten-free option use brown rice or other gluten free lasagna pasta.

Omit vegeburger; can use TVP.

 

 

~ Pray for Peace ~

http://www.Christian-Vegan-Cooking