PSA: Getting vegan cheese sauce right took me forever
When I first cooked vegan cheese sauce, it always turned out lumpy and awful. I recall a specific dinner where it split into oily pools and grainy bits. The problem was I didn't soak the cashews enough, so they wouldn't blend smooth. Now, I soak them overnight and use a high-speed blender, and it's perfect. Thinking back, I wasted so many ingredients on those first attempts. One batch tasted so bitter, I had to order pizza instead. But now, I can whip up a creamy sauce in minutes, lol.