A creamy vegan cheese sauce that is nut-free, oil-free, Starch Solution and Paleo compatible.
Cheese Sauce Recipe: (makes 5 cups)
In a blender, add the following ingredients:
1.5 cups of filtered water
1/2 cup of rolled oats. (I know it says 1 cup in the video but its wrong)
270g / (9oz) cauliflower (steamed for 6-8 minutes until soft)
1 whole roasted red pepper from jar (with the salt water brine, not oil)
1/2 cup - 1 cup nutritional yeast. (We use a full cup)
1 tsp smoked paprika
1/2 tsp white pepper
2 tsp garlic powder
2 tsp onion powder
1 tbsp white miso paste
2 tbsp tahini
2 tbsp lemon juice
1/2 cup unsweetened plant milk (we used ripple)
Blend until smooth, about 2 minutes
Pour and serve. Store in a glass container in fridge for up to 7 days
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Cheese Sauce Recipe: (makes 5 cups)
In a blender, add the following ingredients:
1.5 cups of filtered water
1/2 cup of rolled oats
270g/ 1/2 head of medium sized of cauliflower (steamed for 6-8 minutes until soft)
1 whole roasted red pepper from jar (with the salt water brine, not oil)
1/2 cup - 1 cup nutritional yeast. (We use a full cup)
1 tsp smoked paprika
1/2 tsp white pepper
2 tsp garlic powder
2 tsp onion powder
1 tbsp white miso paste
2 tbsp tahini
2 tbsp lemon juice
1/2 cup unsweetened plant milk (we used ripple)
Blend until smooth, about 2 minutes
Pour and serve. Store in a glass container in fridge for up to 7 days
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Link to Cooking With Plant's original recipe for this sauce:
• Nut Free Vegan Cheese ...
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