Cheezie Sauce


By Mary Bernt (The Best of Veggies and Co.)

(Makes 8 Cups)

  • 1 to 2 red bell peppers, seeded and chopped into large pieces
  • 6 Tbs. cornstarch
  • 3⁄4 C raw cashews (soak in some of the water for 30 min. to soften)
  • 3⁄4 C raw sunflower seeds (soak with the cashews in water)
  • 7 1⁄2 C water
  • 2 Tbs. salt
  • 3⁄4 C nutritional yeast flakes
  • 3⁄4 C rolled oats
  • 6 Tbs. lemon juice
  • 1 Tbs. onion powder
  • 1 Tbs. honey

Blend all ingredients thoroughly. You will probably not be able to blend this with all the water, but be sure to add the rest of the water at the end or the sauce will be too strong. Make sure the mixture is nice and creamy and that all the cashews and seeds have been blended till very smooth. Bring to a boil in a large saucepan, then simmer, stirring constantly until thick. This recipe makes a lot and can be scooped into Ziploc bags and frozen for future use.