Vegan CHEESE Sauce WITHOUT Nuts! ???? WFPB & EASY! Oil-free, dairy-free & healthy!
Recipe below!!! ⬇️ Have you ever heard of cheese sauce made with beans?? ???? Today we are making this healthy, vegan cheese-alternative! No nuts, no carrots & potatoes, no oil! (Finally a vegan cheese sauce without nuts!) Use it for mac n' cheese, for nachos, on top of roasted potatoes or even as a dip for steamed broccoli! Whole food plant based and easy to make, this is one of my most favorite cheese sauces to date! Enjoy!
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✨ Some items from this vid you might find helpful!
Cannellini beans:
Nutritional Yeast:
White Miso Paste:
Tapioca Starch:
Ninja blender (the blender I am using today)
Vitamix V1200 (the blender I usually use!)
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1 cup cannellini beans (or another white bean if you prefer!)
2 roasted peppers (You can use red, yellow or orange! Roast @ 400F for 40 mins, turning once, halfway through)
1/4 cup nutritional yeast
1 1/2 tsp. miso paste
1 1/2 tsp. lemon juice or vinegar (I used a bit of each)
1* tsp garlic powder
1* tsp onion powder
Optional: pinch of turmeric for color
2 TBL tapioca starch (1/4 cup will give an even thicker, stretchier texture)
3-4 cups liquid (You can use either vegetable broth or unsweetened plant milk. Start with 3 cups, if it is not enough liquid, add up to 1 cup more)
Blend all ingredients together until smooth. Taste and adjust seasonings if needed. I also added 1/2 tsp. salt, but I suggest tasting and adding more along the way, if/when needed. You can always add more, but you can't subtract! Then, heat the sauce on medium heat for 5-7 minutes, stirring continuously, until it thickens. Enjoy!
*In the video I said 1/2 tsp. each of garlic and onion powder, but later checking my written recipe I realized I actually added 1 tsp. of each. ????
Nutritional Info for 1 full recipe (approx. 2.5 cups)
Cals = 558,
Fat = 7.6g, Carbs = 63.2g, Protein = 41.3g
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