Recipes so tasty you will want to eat your fill—and so healthy you actually can!
This multipurpose cheez sauce is excellent drizzled on nachos, baked potatoes, and steamed broccoli. It can also be used to make grilled cheez sandwiches and queso, and it's great when spread on crackers. It makes a delicious cheezy-creamy soup base and awesome mac-n-cheez.
Carrots make a cheddar-like sauce, and cauliflower makes an Alfredo-like sauce. Add the cayenne to spice it up, and add smoked paprika for a smokey-Gouda-ish flavor. I often make a double batch to use in various recipes throughout the week. Enjoy!
|Prep time||Cook time||Ready in||Yields|
3 cups of cheeze sauce
- 1 cup cooked carrots or cauliflower (Use canned carrots to save time.)
- 1 cup cashews, soaked if needed (See note below.)
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1/2 teaspoon Morton's Lite Salt (Why use Lite Salt?)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper or smoked paprika
- 1/4 to 1/2 cup water (Use less water for a spread, more for a sauce.)
Step 1: Cook the Veggies
- Boil sliced, unpeeled carrots (or cauliflower florets) for 8 to 10 minutes, until tender.
- Reserve 1/2 cup of the cooking water to use in the recipe.
Step 2: Make the Sauce in a Blender
- Add all ingredients to a high-speed blender (Vitamix or Blendtec).
- Blend for 2 to 3 minutes, adjusting from low to high, till warm and creamy.
© 2017 Stacy Becker