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Melty Cheese (Mock Cheese Sauce)

What you need: 

2 cups water
1/4 cup tomatoes
1/4 cup raw almonds
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tablespoon sea salt
1/2 tablespoon fresh lemon juice
2 tablespoon corn starch
1/4 cup nutritional yeast

What you do: 

Blend all ingred. in blender till very smooth. Pour in 2 quart saucepan and cook on med. heat until thick, wisking constantly. Use as a cheese sauce for macaroni or on vegies or whatever you like.

Preparation Time: 
1/2 hour
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This recipe is spot on!  It tastes just like cheese, but without all the ickiness!
Makes me wanna curl up with a big ol' pile of nachos and salsa  ;D
I can't wait to try this on pasta and veggies.
Thanks!

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Oh, P.S. I also have not been the biggest fan of nutritional yeast in the past, but this recipe turned it into something beautiful! I just can't believe how delicious it is... I'd be so bold as to say BETTER tasting (not to mention MUCH healthier) than regular old melted cow's milk cheese. Yum! :o

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Oh. My. God. :D This was the most incredible cheese sauce EVER!!! I was a little bit nervous at how it all looked sitting in the blender prior to the actual blending... And I've made faux cheese sauces before with horrible results. I seriously could not believe my tastebuds when I tried this! It gets so thick & rich & YUM! I made this sauce to go with the Cheesy Potato Casserole recipe from this site, and it was simply amazing. I cannot thank the creator of this "cheese" recipe enough!

This would be perfect on broccoli, potatoes (any veggies!), as a macaroni & cheese sauce... Or (as I did before using the rest in my casserole), as a nacho cheese dip! I cannot get over it. You must try it! :) THANK YOU, THANK YOU, THANK YOU!

Oh, three changes:
-I used leftover spaghetti sauce instead of tomatoes.
-I used unsalted, raw cashews instead of almonds, because that is what I had on hand!
-I added about 1 tsp. of minced garlic, and a bit of freshly ground black pepper.

Again, WOW!

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This sauce is so good over the broccoli rice and chees recipe from this site.  I only use it for that I need to try it over macaroni. Oh yeah I use it in my lasagna too. Everyone loves it when I make it.

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This is a great recipe!!! It tastes very close to real cheese... thank you so much, I have been wanting some cheese soooo bad!!!

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It sounds great, but I have one question - what's nutritional yeast?  ???

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:o knocked me off of my rocker! As a new vegan, i almost came close a couple of times to giving in to my cheese cravings - This satisfied that craving!!!! The first time I have ever had a recipe come out right the first time! YUM!!!

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I love this recipe. And it's essentially fail-safe. Want proof?

I've had it twice before, and this time around I was grinding my cashews and yeast (I always use cashews instead of almonds, simply because I am so fond of them) when I realized I didn't have any lemon, tomato/bell pepper/something remotely red, or plain/unsweetened soymilk (I use half soymilk half water to make the sauce creamier, à la macaroni-and-cheese). I replaced the lemon with some lemon ginger salad dressing and a tiny bit of rice vinegar and the soymilk with (gasp, the greatest no-no of any savory recipe that includes soymilk) VANILLA soymilk. Yes, vanilla.

Anyway, the sauce came out fine! Nuts and nutritional yeast is what really makes this recipe.

(and on top of that, I overcooked my macaroni.)

Now I'm waiting for some poor soul to slave away in the kitchen and make us a good recipe for mozzarella, gorgonzola, or brie =D

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