This recipe curtesy ‘Cooking With Plants’.
This nut free cheese is very simple to make and is creamy and delicious! It can be used for Mac No-Cheese as well as a dip for steamed or oven roasted veggies. Enjoy!!
1 cup rolled, oats
1/2-1 medium head cauliflower steamed till soft, or oven roasted
1 whole red bell pepper roasted, skip for alfredo sauce
1/2 cup nutritional yeast
1 tsp paprika
1 tsp smoked paprika
1 tsp salt
1/2 tsp white pepper
2 tsp garlic powder
1/8 tsp turmeric
2 TBS lemon juice
2 cups cold water (add 1/2 C at a time as required)
1 TBS Miso paste white (optional)
2 TBS Tahini or 2 TBS dry roasted sesame seeds, powdered (optional)
Eliminate roasted red bell pepper for Alfredo sauce.
1. Oven roast 1 head cauliflower and red bell pepper cut into half, cut side on the silicone mat for 400F for 15 mins, until brown spots appear. Cool and set aside.
2. In a high speed blender add roasted cauliflower, roasted red bell pepper and all the other ingredients. Blend until very smooth and creamy.
Note: Use this sauce for mac n no-cheese – layer cooked 1 lb macaroni in a oven safe casserole dish. Pour above sauce and mix thoroughly. Sprinkle panko bread crumbs evenly to cover. Broil on high for 2 mins or until bread crumbs turn golden brown. Serve mac and cheese with oven roasted vegetables.
This sauce is really versatile. It’s ideal for nachos, pasta sauces and pretty much anywhere you need a creamy cheese sauce!
Note: This recipe curtesy ‘Cooking With Plants’.