It is a great cheese substitute!

So happy to hear that, Jennifer! It’s one of my favorite!

Hi Melissa,

I can relate so much to where you’re at right now. I am 6’1″ and at my heaviest I was 278 lbs. I was a decade younger when I was at that weight but it was already starting to take a toll on my knees because of my height.

So, I began to notice the biggest difference when I had lost 20 pounds. It will be different for everyone but I think that a good milestone to look forward to–it might come sooner for you because you’re shorter, so let’s say 15 pounds.

All I can say with certainty is that it’s worth the struggle to get there!

Wishing you all the best!
Kristen

SO, SO happy to hear that you’re loving this sauce recipe, Tonya!

Hi Tonya, my portion size is usually 1/4 cup at a time. I need to update the recipe to give a more precise amount of nuts per portion.

Hi Stacy,

It depends on which of the nutritarian plans you’re following (the aggressive plan will be less). But you want to do a bit of math to figure out how much raw nuts and seeds are in each portion to be sure!

Hi Inara! I’m so happy that you’ve been enjoying the website and decided to give this cheese sauce recipe a try!

I actually agree with you that it tastes even better the day after and the consistency tightens up a bit too!

Appreciate you taking the time to leave a recipe review and rating!

That’s a great question. I don’t really advise making this sauce in the food processor because you’re not going to be able to get it as creamy as you need it to be. The consistency will be more “rustic.”

Hi Dondi,

I’m so happy to hear that it worked with a regular blender and that you could substitute the nuts for sunflower seeds!

I usually do 1/4 cup portions for this sauce but I will need to run the numbers to see how much that cuts into the nut/seed allowance on the plan!