You’re going to miss it when you adopt Dr. Fuhrman’s Eat to Live program.
Maybe you haven’t been able to go fully nutritarian because you think you can’t give it up.
It’s not your fault! Because cheese is scientifically proven to be addictive.
It has large concentrations of an opiate called casein–it’s literally like a hit of morphine, giving a calming effect (meant for nursing infant cows).
So, next time you find yourself hovering around the cheese tray, just think of yourself fastened to a morphine drip. Except, it’s also making you fatter.
Cheese is one of the absolute worse foods for our health. It has ten times the saturated fat as meat.
It’s critical to stay away, folks.
So, what’s a cheese-avoiding- (but-missing-desperately-) nutritarian to do?
How about make an absolutely delicious plant-based cheese sauce instead? Sound good?
Let’s do this!
You’re going to be skeptical at first–I mean you’re a cheese addict after all 🙂
The simple ingredients above don’t look like they’re going to make anything even resembling cheese. I know, I know…
Have faith! I promise when you taste this sauce you’re going to be a plant-based-cheese-believer!
You’re going to need a high-speed blender.
I have a Vitamix 6300 and modified this recipe from the cook book that came inside the box. It’s from the 2013 edition of Vitamix Savor Recipes (page 153), called “Not-So Cheese Sauce.”
It takes 4 minutes of blending time, till the sauce is slightly heated and you can see light steam coming out of the top.
It ends up with this gorgeous bright orange color–from the roasted red peppers. If you add more peppers, it gets more orange, and vice versa.
I happen to love the flavor from the roasted red peppers (I use these from Trader Joe’s), but if you’re not a fan, stick to the lower recommendation of 1/4th cup.
I love this sauce drizzled over steamed broccoli or black beans!
You can check it out in these recipes:
Nutritarian Cashew Cheese Sauce
Curb your cheese cravings while you're on Dr. Fuhrman's Eat to Live plan with this delicious plant-based, no oil, no-added-salt, vegan cheese sauce!
- 1 cup water
- 1/2 cup raw cashews
- 1/4 cup + 2 tbsp nutritional yeast
- 1/4 to 1/2 cup roasted red peppers
- 1 tbsp lemon juice
- 1 tsp onion powder
- 1/2 tsp garlic powder
Decide on your level of red peppers: Minimum recommendation is 1/4 cup. I personally like my sauce brighter with more red pepper flavor so I use 1/2 cup. Make sure you drain and rinse the peppers well.
Place all the ingredients in your high-speed blender and secure lid. Make sure to use your hot soup lid that allows steam to escape.
Start your blender and gradually (over 1 minute) increase the speed until you reach your highest setting.
Blend on high for another 3 to 4 minutes or until you see steam begin to rise.
There is no added salt in this sauce. There is salt in Trader Joe's roasted red peppers, so rinse the peppers well before adding. If you can roast and skin your own peppers--all the better!
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