Jan 01, 2015

RECIPE# 500! Too-good-to-be-true, Vegan Cheddar Cheeze Sauce

Well, well, well. Here we have it. The 500th recipe that I have shared on HPBK! Really? That seems hard to believe but it’s true. I guess I’ve been a little busy in the kitchen these past two years. Let’s get right to this recipe because talk about hard to believe! I’m still stunned by it. It’s so close to the real deal, I don’t know what to say. Why? Because it’s CULTURED. Yep. That’s what gives cheese its tangy zip. Especially a cheese like cheddar. You can add all the nutritional yeast and lemon juice you want to your vegan cheeses, but without cultures, it just doesn’t quite taste the same. Plus (big plus!) you get healthy probiotics with each divine bite!

This recipe is time intensive but not work intensive. Most of the time is just waiting for your lovely “cheese” to ripen. And, believe me, it is so worth the wait! Cheese eaters would NEVER know that it’s not real cheese. I dare you to test this on them! This stuff is amazingly tasty and very versatile, too. Use it to top veggies, as a sauce for mac and cheese or add some Mexican spices for a queso dipping sauce. And it makes an absolutely AMAZING base for broccoli cheese soup.

Half of the recipe, thinned with about ½ cup of water was more than enough for one pound of pasta, topped with a big bunch of broccoli.

Too-good-to-be-true, Vegan Cheddar Cheeze Sauce 2015-12-10 15:22:27 Yields 3 Write a review Save Recipe Print Ingredients 2 cups raw cashews, soaked overnight and rinsed 1/2 cup water 1/4 cup nutritional yeast 1 small, roasted red bell pepper (about 1/3 cup) 2 TBS miso of your choice ½ tsp ground turmeric, or 1 tsp freshly grated Instructions If you need directions to roast your red pepper, see my recipe for Roasted Red Pepper Sauce. Place all ingredients in a high-powered blender and blend until smooth, scraping down the sides as needed. Transfer to a large glass bowl. Cover securely with cheesecloth or another breathable material (I just use a paper towel) and set aside on a draft-free counter for 24-48 hours. Taste test your creation after 24 hours. If it’s tangy enough for you, you’re done. Otherwise, let it culture for another day. Mine took two days but it was pretty chilly in my kitchen. The warmer the ambient temperature, the faster the culturing process. To make your sauce, just add water to the cheese mixture and thin to the consistency you like. Or you could simply use it as-is for a dip. Keep in mind, when warming, the sauce will thicken a LOT. So don’t overheat, stir constantly and use more water to thin, as needed. Store refrigerated for up to one week. Notes This sauce is FANTASTIC for Mac & Cheeze! By Helyn Dunn Helyn's Plant-Based Kitchen https://helynskitchen.com/