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.
This stuff tastes great and you can, of course adjust the recipe or add other ingredients to change it’s character.