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1 small head of cauliflower (steamed till soft, almost falling apart when picked up with spoon)
1/4 cup cashews
1 roasted red pepper (or one 4 oz jar of pimentos)
1 TB tahini
1/4 cup nutritional yeast
1 TB Bragg’s Liquid Aminos, (Tarmari or “low-sodium” soy sauce)
Juice of 1/2 lemon (include zest for additional flavor)
1/2 tsp paprika (if you like more heat try 1/8 tsp cayenne)
1/4 cup water
Place all the above in a high speed blender, whirl away.
I’ve used it in mac-n-cheese that I might make, in Susan’s cheesy hash browns, as a topping for broccoli, or a very easy “no time to cook” meal I make with a russet baked potato, topped with some black beans, steamed broccoli, niblet corn and this cheeze sauce, scalloped potatoes or a great topping for asparagus. Modify as suits your needs. It’s a great way to sneak some nutrition into a meal if kids might be somewhat picky with their food choices.
Here is Susan’s Cheesy Hash Brown Recipe: https://blog.fatfreevegan.com/2013/02/healthy-hash-brown-casserole.html
April 22nd, 2014 at 11:17 am
Here is my recipe for the easiest, creamiest and smoothest cheesy sauce that can be used as a dip or as a base to create wonderful dishes.
15.5 oz. can Great Northern Beans (Do not drain!)
1/4 cup nutritional yeast flakes
2 TB plain yellow mustard
1/4 tsp garlic power
1/4 tsp salt (or to taste)
Place all ingredients in a regular blender and pulse to combined then blend on puree until smooth and fluffy.
Pour contents into a appropriately sized Pyrex bowl with a plastic lid. Use a rubber spatula to get all the sauce out of the blender into the bowl.
Microwave for 1 minute on high stopping to stir at 30 seconds.
That’s it!!
This stuff tastes great and you can, of course adjust the recipe or add other ingredients to change it’s character.
Enjoy!! Brant