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PSA: Getting vegan cheese sauce right took me forever
When I first cooked vegan cheese sauce, it always turned out lumpy and awful. I recall a specific dinner where it split into oily pools and grainy bits. The problem was I didn't soak the cashews enough, so they wouldn't blend smooth. Now, I soak them overnight and use a high-speed blender, and it's perfect. Thinking back, I wasted so many ingredients on those first attempts. One batch tasted so bitter, I had to order pizza instead. But now, I can whip up a creamy sauce in minutes, lol.
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the_ray6mo ago
Wait, gritty paste with oil slicks? That's honestly hard to even picture. @gray_hall4's friend really tried to blend rock hard cashews, that's a straight up disrespectful thing to do to a blender. No wonder it turned into a total science experiment instead of food. Skipping the soak is just asking for a bad time, it's the most basic step. I'm shocked it even looked like sauce and not just wet sand.
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gray_hall46mo ago
Man, that reminds me of my friend's total cheese sauce disaster. She tried making it for a party and used rock-hard cashews straight from the bag. The whole thing was like gritty paste with weird oil slicks. She had to run out and buy a ton of hummus last minute because it was completely inedible. I think she cried a little over all the wasted nutritional yeast. But she got one of those bullet blenders and never skips the soak now.
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blair_torres706mo ago
My buddy Mark had a similar mess with his first cheese sauce. He used those little bullet blender cups and thought a quick rinse counted as soaking. The result was this weird, gritty sludge that just coated the spoon in a gross film. Reading @the_ray's description of gritty paste with oil slicks is dead on, that's exactly what it looked like. He spent more time scrubbing his blender than he did cooking. It was a solid lesson in not taking shortcuts with nuts.
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