Ultimate Cheezy Sauce

 

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As many will tell you, one the hardest animal-based foods to give up in the beginning is cheese. I have read that cheese actually contains addictive opiate substances, so that might explain its magnetic appeal.

As for me, I have learned to live without cheese and appreciate the flavors of the food underneath–where cheese would have been. At the same time, I’ve been on a quest for the perfect cheesy sauce for macaroni, nachos, broccoli, and general dipping of crusty bread.

I have posted cheezy sauce recipes before–but this one is the mother of all cheezy sauces. It’s a hybrid of a modern recipe with classical method. I am in love with the umami flavor and the smooth velvety “pour” of this sauce. I think you will agree that it is both delicious and easy to make with ingredients found in most plant-based pantries.

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Cheezy Sauce III

by Melanie daPonte

1 1/2 tbsp. non-dairy margarine or olive oil

1 1/2 tbsp. all purpose flour

1 cup Soy milk ( can use any non-dairy milk, but I prefer the higher fat content in soy for creamier sauce)

┬╝ cup Nutritional yeast

2 tablespoons Tamari sauce
1 tablespoon Tahini
1 tablespoon Lemon juice
2 tsp. Dijon mustard
1 tsp. Paprika

Method:

Melt the margarine in a  saucepan over medium low heat. Whisk in flour to make a roux (classical sauce thickening combo).

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Add all remaining ingredients and whisk until well combined and smooth. Stir until mixture begins to thicken and lightly bubble. Reduce heat to low and check for consistency and seasoning.

At this point you may wish to add more paprika depending on the level of orange-ness you like your cheezy sauce to have. You may also want to play with the consistency a bit depending on how you plan to use the sauce. Just add a little more milk if you like more pour-ability. Add salt if desired, or more tamari or lemon juice as desired. It’s YOUR sauce now, so enjoy it!

 

 

Sexy Cheezy Sauce

This is a rich, velvety cheez sauce that is simple to create and uses whole food ingredients. No science experiments here, just straightforward steps in an easy to follow recipe.

I picked up a copy of “The Sexy Vegan” and I am impressed with this first recipe I tried. I like the tone of the book–tongue in cheek, with funny recipe titles like

“The Girlfriend’s Favorite Salad That She Constantly Asks Me to Make and Won’t Shut the Hell up About”. Although the vibe is lighthearted, these are solid, real world vegan recipes for the health conscious and the hedonist alike.

There are lots of recipe makeovers for classic American favorites such as New England Clam Chowder, Spaghetti and Meatballs, Buffalo Wings, Jalapeno Poppers and Macaroni and Cheese, just to name a few.

There are also several upscale “dinner party” style dishes like Oyster Mushroom Risotto, Grilled Seitan Caponata with Lemon Pilaf, and Cauliflower Soup with Roasted Fennel.

Brian L. Patton, an L.A.-based professional chef, clearly knows what he is doing. He had me at Hello and I can’t wait to dig in!

“Not Yo Mama’s Cheeze Sauce”

Ingredients:

1 cup whole, raw cashews

1 12 oz. package soft, silken tofu

1/4 teaspoon each: garlic powder, onion powder and turmeric

1/2 teaspoon yellow miso

1/2 teaspoon paprika

1/2 teaspoon salt

Pinch ground chipotle powder

2 teaspoons extra virgin olive oil

2 tablespoons nutritional yeast

3 tablespoons water

2 tablespoons canned diced mild green chiles

Method:

In small pot, cover cashews with water and boil about 8 minutes to soften them up. Drain and let cool. In food processor or blender, process until finely ground. Add remaining ingredients and process until very smooth.

Heat gently over low heat and apply liberally anywhere you want to cheez it up!