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!!
1/2-1 medium head cauliflower oven roasted
1 whole red bell pepper roasted, skip for alfredo sauce
1/2 cup old fashioned rolled oats
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 very 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 completely (this is a required step) 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 with very cold water from the refrigerator or ice water. The very cold water prevents the oats from getting cooked. So ensure that the vegetables are completely cool and you are using cold water.
Note: Use this sauce for mac 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’.