If you dream of smooth, creamy sauces that you can drizzle over just about everything to make them uber-delicious, you are in the right place. Because this sauce, guys, is the cheesy sauce to end all sauces. It’s even better than dessert. We are so addicted to it in our home right now that the other day, when Desi packed his brown bag lunch of eggplant pilaf, he drizzled this magic cheesy sauce over it. Sounds strange, I know, but it works. I came up with the recipe one day trying to find a savory, smooth dressing for my salad that would also do double duty as a dip for roasted veggies or the occasional chip. I really am not a big salad eater, but give me a good dressing and I can chow down like a cow. Check to get new recipe updates by email.
Not just any dressing, though: it has to be savory and creamy, not oily or sweet. Cheesy is even better. This dressing/dip hits all the right spots. It’s cheesy, yes, and also savory, salty, and creamy. And it has umami from the miso. The sauce has no added fats, although cashews do pack in a good deal of fat – heart-healthy fat, may I add? Don’t glug it straight from the blender, and you will be fine. Although, I will warn, you might want to.
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