Vegan “Cheese” Sauce and Garlic Aioli

I made another yummy taco salad last weekend. I had a house guest staying so I thought it would be a good opportunity to try out some new recipes … you know, give “Tom” a break from being the only taste tester. The new recipes we sampled were vegan taco “meat”, vegan “cheese” sauce and a cashew garlic aioli. All were pretty good, but the cheese sauce and the aioli were outstanding!

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The cheese sauce is made from potatoes and carrots! I found the recipe on A Dash of Compassion. Here it is:

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Vegan “Cheese” Sauce

(adapted from A Dash of Compassion’s Easy Vegan Cheese Sauce – http://www.adashofcompassion.com/2016/06/my-favourite-taco-salad-with-spicy-lentils-and-easy-vegan-cheese-sauce/)

Serve the cheese sauce with this taco salad or make nachos or however and wherever a cheese sauce goes in your world! 

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2 cups peeled and chopped potatoes (about 4 or 5 medium sized potatoes)

3/4 cup chopped carrots (about 1 large and 1 small or 2 medium carrots)

1/2 cup nutritional yeast

1/3 cup sunflower oil

1/3 cup water

1 tbsp. lemon juice

1 1/2 tsps. salt

Cook the potatoes and carrots together until very soft. Drain, rinse with cold water, set aside to cool a bit. Combine everything in a saucepan and blend with an immersion blender. Add more water, 1 tbsp. at a time, if needed to make a pourable sauce. (I added 2 tbsps. water).

Cashew Garlic Aioli

(adapted from Vegan Heaven’s Vegan Sour Cream – http://veganheaven.org/recipe/vegan-taco-salad-lentil-walnut-meat/)

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Use this aioli anywhere you would use sour cream or mayonnaise. We ate it as a dip for fresh-from-the-garden vegetables and as one of the condiments for the taco salad.

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1/2 cup cashews, soaked overnight or soaked for an hour in boiling water

2 tbsps. lemon juice

1 clove garlic, minced

1/4 cup + water

Drain the cashews from their soaking water. Put cashews, lemon juice and garlic in a blender. Blend for about a minute. Add 1/4 cup water and blend again. Add more water, 1 tbsp. at a time, to the blender in order to get the sauce to blend freely, but not so much to make the sauce too runny. Blend for 5 minutes in total to get a smooth sauce.

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