Meatless Monday: Oil-free Cheeze Sauce | Blissful and Fit
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Meatless Monday: Oil-free Cheeze Sauce

Today’s Meatless Monday post is the best thing since sliced bread. Well, ok maybe not, but it’s a great substitute for cheese that is not processed or full of oil. I made this cheese sauce last week to go on top of steamed baby broccoli and asparagus. It was incredible. Last night I used it on a pizza that was the best pizza I have ever made. I suggest you make this cheese sauce and put it on everything. 🙂 Also, featured in this photo are Gluten-free Savory Biscuits going in my cookbook and some easy pinto beans. This recipe makes about 1 cup.

cheesesauce

Oil-free Cheeze Sauce

1/2 cup cashews, soaked 3 hours
1/3 cup slivered almonds, soaked 3 hours (without skin)
6 tablespoons nutritional yeast
2 tablespoons lemon juice
1 tablespoon soy sauce or tamari (or more to taste)
1 teaspoon arrowroot
1/2 cup rice milk (or more to get desired consistency)
Dash of black pepper
Dash of coriander
Dash of paprika
Dash of turmeric
Dash of cayenne (optional for a spicy cheeze)

Directions:
Drain nuts. In a food processor combine all ingredients and blend until smooth. Be sure to scrap down the edges of the bowl a few times to incorporate all the ingredients. Add milk to cheeze is your desired consistency. Season to taste if you want it more salty. Cook in a small saucepan over a low flame until it thickens and heats through stirring occasionally. Or serve room temp.

Steam your favorite greens and drizzle sauce on top.

Check out the some other great recipes at Meatless Monday!

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Posted in Recipes, Sauces, Vegetables on 04/19/2010 02:49 am
 

7 Comments

  1. Geoff Stahl

    Hi there,

    Looks like a good recipe. As I’m not in North America (New Zealand), I’m wondering what I might use as a substitute for Bragg.

    Cheers,

    Geoff

    Reply

  2. Geoff, You could probably use soy sauce instead of Bragg’s. That is what I often use when I don’t have any Bragg’s.

    Reply

  3. Thanks for sharing this recipe! Super tasty!

    Reply

  4. Is the resulting consistency like that of the cheese sauce they put on nachos at concession stands?

    Reply

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