I found this recipe from Exceedingly Vegan on Youtube for Christmas a few years ago, and we ate it so fast, I forgot to add it here to my food blog.
I had a taste for it the other day, and went searching. And oh my… there’s so many versions now that it was hard to find this specific one.
I’m sharing the original recipe here and crediting Exceedingly Vegan because so many recipe bloggers change one ingredient or amount of ingredients and call it their own, never giving credit to the original poster.
3/4 cup — cashews
3 Tablespoons — Nutritional yeast (god, I love this stuff. I may or may not have eaten it out of the jar by itself.)
2 Tablespoons — lemon juice
3/4 teaspoon — salt
1/3 teaspoon — garlic
5 ounces — water
1-1/2 teaspoon — cornstarch
Handful of chopped cranberries
Mix all this, (except for the cranberries) in a high-speed mixer. Those go in last.
Once it’s smooth, pour it into a sauce pan and heat it through as you continuously stir. It should thicken up and become like a ball rolling around inside the pan.
Stir in a handful of chopped up cranberries.
Place in a glass dish and smooth the top.
Cover with plastic wrap and chill for at least one hour.