added this 18 years ago
Melty Cheese
What you need:
2 cups nondairy milk, divided (I use soy)
4 ounces pimentos
1 1/2 teaspoons salt
1/2 teaspoon onion powder
3-4 tablespoons nutritional yeast flakes
1/4 teaspoon garlic powder
2 tablespoons cornstarch
1/4 cup raw cashews
1 tablespoon lemon juice
What you do:
1. Blend cashews and pimentos in small amount of milk until smooth, add remaining ingredients (including milk), and blend to mix.
2. Cook in heavy sauce pan until thick, stirring constantly.
Preparation Time:
Cooking Time:
Servings:
8
Recipe Category:
SO HOW'D IT GO?
This was good. I did think it was a bit corn-starchy, so next time I will half the amount. I think that will still be enough to thicken it. Otherwise, it was a nice sauce.
this is some str8 fiya
This was awesome over broccoli, and in burritos! I subbed macadamias for the cashews (I'm allergic to cashews) in one batch and almonds in another. The macadamia batch was slightly better(more smooth)...don't forget to decrease the salt if you use salted nuts like I did. whoops....it still was delicious!
I didn't like this. And now I have a bunch of left overs of stuff that doesn't taste good. It's a great consistency, the taste just isn't my thing. Maybe with a few more tablespoons of salt to mask the strangeness of it. Sorry! It got such good reviews!
Update: I took the broccoli casserole to a potluck full of nonvegans who don't understand vegetarianism, let alone veganism. It disappeared. No one knew it didn't have cheese in it. The only negative comment I got was that I don't use as much Velveta as another woman. Lol. They were right about that.
I just used this to make a broccoli rice casserole. I was really good. I have used it as mac and cheese as well and loved it. I don't like nutritional yeast cheese sauces, but this one doesn't have that yeasty taste to it. My rice-loving not-so-picky 4-year-old told me that it was yucky, so I shouldn't eat it and let her have all of it. I can tell I'll be using this sauce in a lot of dishes that have been off limits for me for years. Thanks.
I made this sauce and it was probably the worst thing I have ever eaten. I'm sorry but it really was that bad. I followed the recipe to the letter. When it came out bad, I tried adding a pinch extra salt, some pepper, I even tried more cashews, nothing I didn't made it taste better. Its probably the first piece of food i've thrown away in over a year. This gets a -1 stars from me.
So, this was OK as far as mac and cheese goes. It was lacking depth and protein for fulfillment. But I dipped some Fritos in the leftover sauce and it was really yummy. 8) I think it makes a much better sauce in addition to something else (enchiladas, nachos, etc.) rather than a main course pasta dish.
I just made this tonight to go on gluten free penne pasta and it was delicious! It made a lovely creamy, rich cheese just like the trader joe's frozen mac n cheese but without all the stuff I didn't want. My kids liked it too!
This turned out really great! I mixed it with some whole wheat pasta, topped off with homemade breadcrumbs then baked it in the oven. It went over very very well, especially for the people who are not huge fans of nut yeast.
thanks for the suggestion! it sparked this random creation: i had almost an entire batch of melty cheese leftovers to use, so i cooked up a box of pasta, threw it in a large rectangular baking pan, mixed in the leftover melty cheese, sprinkled it generously with creole, added 1 can of peas plus maybe 3/4 cup fried onions, mixed around some more, topped with panko bread crumbs, baked for maybe 15 minutes at 375 F, and topped my finished products with ketchup... yummy!
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