CREAMY CHIA CHEDDAR SAUCE

CREAMY CHIA CHEDDAR SAUCE

By onegreenplanet.org - Annie Oliverio

SERVES 8

INGREDIENTS

2 medium-sized yellow potatoes, peeled & cut into small chunks

1 large carrot, peeled & cut into small chunks

1/2 red bell pepper, seeded & cut into chunks

2 cloves garlic, peeled

1 teaspoon olive oil

sprinkle of ground black pepper

180ml/3/4 cup water

50g/1/4 cup raw cashew pieces, soaked for a few hours & drained

2 tablespoon nutritional yeast

1 1/2 tablespoon fresh lemon juice

1/2 tablespoon chia seeds, ground

1/4 teaspoon mustard seeds, ground

1 teaspoon smoked paprika

1 teaspoon dried onion flakes

1/4 teaspoon garlic powder

1/4 teaspoon turmeric powder

dash cayenne pepper

dash sea salt

Instructions

Preheat the oven to 450-degrees F/225C.   Pour the oil into a 9-inch x 9-inch baking pan and add the potatoes, carrot, bell pepper, garlic cloves, and pepper, and toss to coat.   Bake for 45-60 minutes, stirring occasionally, or until veggies are soft and beginning to brown. Set aside to cool slightly while you prepare the other ingredients.  Grind the chia seeds and mustard seeds in the spice grinder.   In a high-speed blender, add the water, cashews, nutritional yeast, lemon juice, chia and mustard seeds, spices and salt.   Scrape in the roasted vegetables and process the mixture until very smooth.   Add water a little at a time to keep the mixture moving.   You will need to scrape down the sides a few times during blending.  When the cheese is very smooth, scrape it into container for storage in the refrigerator – or use immediately (it will be the perfect temperature for dipping!). This cheese will last for about 1 week and will firm up slightly as it cools.