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Vegan Cheesy Sauce Veggie Wrap

Course Main Course
Servings 4
Author Robin Asbell


  • 1 cup raw cashews soaked
  • 1 1/2 cups unsweetened almond milk
  • 2 cloves garlic sliced
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt
  • 2 tablespoons red miso
  • 1/4 cup arrowroot
  • 1/4 cup canola oil
  • 2 teaspoons lemon juice
  • 1/4 teaspoon turmeric


  • 4 large whole wheat tortillas
  • 2 cups cooked chickpeas
  • 2 cups shredded veggies
  • 2 cups cooked quinoa
  • dijon mustard


  • Place the soaked and drained cashews in the Vitamix, and add the remaining ingredients. Secure the lid and blend, starting on low speed and raising the speed to high to puree completely.
  • Transfer the contents of the blender to a small pot, and place over medium heat. Whisk constantly until the mixture comes to a boil. Stir until the sauce thickens, then take off the heat.
  • To serve, keep warm and add to the wraps, pasta, or cooked veggies. To save as prep, let cool, then transfer to a storage container and chill. Refrigerate, covered, for up to 4 days.