You know why I think cheese is not a health food, but I never said it didn’t taste good! You’ve got to have a replacement.
And there’s good news, for all you cheese lovers. There’s not an exact replacement for dairy cheese, but I think I’ve got something better…especially if you love cheesy sauce.
I was first introduced to vegan cheesy sauce from a recipe in Neva & Jim Brackett’s 7 Secrets Cookbook. It’s delicious over enchiladas, pizza, lasagna, nachos, and potatoes, rice, pasta….
This recipe is an adaptation of that found in the 7 Secrets Cookbook. Instead of a red pepper to give the cheese color, I use paprika. A little of this is very rich and a little goes a long way.
It’s really important to use all of the ingredients listed, otherwise you’re going to be disappointed because the sauce requires the right mixture of ingredients. For a little Mexican flavor, add diced chilies once the sauce is made, or chopped jalepenos.
Simple Cheese Sauce
1 c. raw cashews
2 c. water
1 1/2 tsp. salt
1 scant tsp. paprika
2 tsp. onion powder or dehydrated onions
2 TBS. nutritional yeast
1/2 tsp. garlic powder
Blend smooth on high and then cook over medium-high heat in a medium saucepan. Bring to boil, then turn down heat to medium-low, stirring constantly (to avoid burning and clumping) until thick.
Lighter version: Use 1/2 c. cashews and add 1 TBS. cornstarch.
Simple Vegan NO-nut NO-soy Cheese Sauce
GF, SF, NF
- 1 c. cooked chickpeas (garbanzo beans)
- 1/4 c. sesame seeds
- 2 c. water
- 1/4 c. jarred roasted red pepper/pimento
- 1 1/2 tsp. salt
- 2 tsp. onion powder
- 2 TBS. nutritional yeast
- 1/2 tsp. garlic powder
- 2 TBS. cornstarch
Process all ingredients following directions above.