I asked Bruce what he wanted for dinner tonight and he kept naming weird things that you could put on top of a baked potato (since I have so many leftover potatoes). I didn't want to put anything weird on a baked potato, so I went a more traditional route.
That was Bruce's potato. Mine didn't have any of that nasty green stuff on it (the brown and yellow flecks are from this lemon-pepper mixture that Bruce always sprinkles on his broccoli when he makes it. Anything to kill the taste, I say.
Now -- about the sauce. The best thing to do when you are making a vegan "cheese" sauce is to foget you ever knew anything about cheese. Just think "sauce" and you'll be fine. But if you want cheese -- well, forget about it. Ain't gonna happen. The sauce is good and would taste good on anything you'd put a cheese sauce on -- including pasta. I kind of made it up from several recipes I found on the innerwebs.
First, I took 1/2 cup of raw cashews and I poured boiling water over them and let them soak for a couple of hours. When I got ready to make the sauce I drained the cashews and added them to my VitaMix. I added three cups of water, about three ounces of roasted red peppers (a couple of recipes called for pimientos, but I didn't have any and was trying to avoid Publix for once in my life), four tablespoons of cornstarch, four tablespoons of nutritional yeast flakes, about a teaspoon of salt, about 1/4 teaspoon of turmeric (I didn't measure -- this is for color more than anything else), and a dash of cayenne. I blended everything until it was completely smooth and then I cooked the sauce in a saucepan until it was the exact consistency of cheese sauce.
So -- that was it. Pretty simple.
I think that next time I will use soy milk for half of the water, and I'll add more cayenne. Maybe a squeeze of lemon juice, too. Oh -- I would use pimientos, too, to see what that tastes like. This was good, though (NOT a good cheese sauce, but a good "sauce"). I just like tinkering.