One of the biggest adjustments, for me, becoming vegan (or at least more healthy) was NO MORE CHEESE DIP!!!
In fact, nearly all the creamy dishes always contained milk, butter, or cheese in varying proportions.
It’s only been a year since I’ve made the shift. I can’t claim to be vegan, as I generally have some sushi rolls weekly and a steak once every other month or so. But this morning, while making hashbrowns, I was craving cheese.
Cheesy hashbrowns, to be exact!
What I used to say to vegans, as a carnivore, was, “Why do you keep making things that are like meat products?!” Faux Sausage. Fake Burgers. Fake Hot Dogs. The list is long. MAKE UP YOUR OWN DISHES!
After a year, I can tell you, it’s nearly impossible to completely shed the culture we live in. Backyard grilling. Fast food. Commercials. There are just no avocado sandwich or mushroom burgers on the menu at McDonald’s (not that I would personally eat a mushroom burger).
But I digress.
Today, I wanted some cheesy hashbrowns. And I’m going to share the ingredients and approximate proportions. My wife tried it and loved it. And she is a hardcore vegan after being a vegequarian for years.
Eric’s Cheesy No-Cheese Sauce
- 1/2 cup of Cashews (or cashew pieces) (Add more for thicker sauce)
- 1/2 cup of Almond milk
- 1/2 teaspoon of chipotle seasoning
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Mix all ingredients in a blender. Pour into sauce pan and warm.
The idea is, cashews and almond milk give a creamy texture and the garlic, onion, and salt help with the cheese flavor. Adding the chipotle, cumin and pepper give it an extra kick and more along the lines of a cheese dip.
These measurements are approximate. Cause, well… I winged it.
ENJOY! We did.