Umami “Cheese” Sauce

Recipe PREP 10 min COOK 0 min

Umami “Cheese” Sauce

PREP 10 min COOK 0 min

Description

This creamy and nutrient-packed sauce blends sweet potato, cashews, and miso for a rich, dairy-free umami boost—perfect for dipping or drizzling. A powerhouse source of vitamin A, sweet potatoes are rich in fiber, vitamins B6 and C, and a host of minerals. Cashews provide antioxidants and healthy fats and, like sweet potatoes, offer substantive amounts of manganese—which aids in bone health.

Another recipe from JL Fields for your raw veggies and more: White Bean & Sun-Dried Tomato DIp

Ingredients

2 1/2 cups MAKES

4 oz (115 g) sweet potato (approximately 1 medium sweet potato), rinsed, skin on
2 cups (240 g) raw cashews
2 Tbsp (35 g) white or yellow miso
1/2 cup (30 g) nutritional yeast
1 tsp chipotle powder
1 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 tsp cumin
1 cup (240 ml) warm water
1 Tbsp (15 ml) olive oil (or water)

Directions

Step 1

Dice the sweet potato into cubes (about eight pieces). Put them in a pot and add just enough water to cover. Bring to a boil and cook until tender when pierced with a fork, 10 to 15 minutes. Drain the potatoes, return to the pot, and gently mash with a fork or potato masher. This should make about 1/2 cup (110 g) mashed sweet potatoes. Set aside.
Step 2

Add the cashews to a blender or food processor. Transfer the potatoes from the pot to the blender. Add the miso, nutritional yeast, chipotle powder, smoked paprika, turmeric, garlic powder, cumin, and water. Begin blending to reach a consistency that is easy to pour but still slightly thick. Add oil (or water) as needed to achieve that consistency. Use immediately. Any left over can be stored in a covered container in the refrigerator for up to 5 days.