Mixing the ingredients:
Vegan Cashew Cheese Sauce: (Recipe is based off of the recipe "CheesyKaleChips" from Gena Hamshaw in VegNews Magazine March-April 2012)
1 cup raw o. cashews soaked for 30 min to an hour
3 TBSP fresh lemon juice
1 small o. red bell pepper, seeded & chopped
1 TBSP o. mellow white miso
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 TBSP agave nectar or maple syrup (i use maple syrup)
1/3 cup nutritional yeast
1/4 cup water (i use the water that I soaked the cashews in)
Puree all ingredients, except water, in a food processor 1 min. Add water a little at a time to get the consistency that you want. I like mine to be spreadable but not too liquidy.
Some pictures of the delish dinner:
I like to cut the rolls into 4 slices, that way I taste the veggie burger and vegan cheese sauce a lot more and not just a ton of bread.