Preparation time is 12hours
Cook time is 30minutes
Total time is 12hours 30minutes
Serve is for 6 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 150grams cashew nuts, soaked overnight in water
- 3/4 cup soy milk
- 1tablespoons lemon juice
- 1 pinch salt
- 1 pinch cracked black pepper
- 1teaspoons chilli flakes
- 4tablespoons nutritional yeast
- 1teaspoons garlic powder
- 1teaspoons onion powder
- 1teaspoons mustard powder
- 1 large carrot, peeled and sliced into sticks
- 2 stalk celery, peeled and sliced into sticks
- 8 stalks asparagus, sliced in half
Nutrition per serving
918kJ / 220Cal
918 Kilojoules or 220 Calories
11% of daily energy intake*
Protein
10.8grams
Fat
14.6grams
Carbs
12.2grams
Sugars
3.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Garden fresh and crispy vegetable chips served with a vegan creamy cheese sauce.
Method
Step 1 of 7
Soak the cashew nuts in water overnight.
Step 2 of 7
Drain the cashew nuts the next day and place into a food processor.
Step 3 of 7
Add the rest of the ingredients and blend together until smooth and running.
Step 4 of 7
Inclemently add the milk however until you reach the consistency you would like your sauce.
Step 5 of 7
Pour the sauce into a saucepan on a medium heat and allow to cook but not boil for 20 minutes stirring often.
Step 6 of 7
Blanche the asparagus tips in a pot of boiling water for 4 minutes and then remove from the water and set to one side.
Step 7 of 7
Slice your vegetables and place with the asparagus tips to be served with the hot vegan cheese in a bowl in the centre for dipping.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.