Mac n’ Broc with Golden Cheezey Sauce (Vegan)
There is no way we could have been plantbased eaters without non-dairy cheezey options to enhance our dishes. You can create plant-based cheezey options to satisfy those cravings for disease-promoting animal-dairy cheeses. Make a smarter choice.
This soy-milk based cheese sauce is versatile for your favorite macaroni, baked potato, Au Gratin casserole, Enchiladas, use as a Queso Dip, or pour onto freshly steamed Broccoli for a scrumptious cheezey delight. Kids will always eat your broccoli with this Cheezy sauce smothering it!
1-3/4 cup plain unsweetened soymilk with no additives (WESTSOY Shelf stable)
5 TBSP tapioca flour
½ cup pureed/liquefied soaked cashews (or 1/4 cup vegetable oil)
1/4 cup nutritional yeast
1 TBSP miso paste
2 tsp tomato paste
1-2 tsp turmeric powder for richness and golden color
1 tsp raw apple cider vinegar
1 tsp dry ground mustard
3/4 tsp sea salt or kosher salt - or Braggs Liquid aminos
1/2 tsp onion powder
1/4 tsp white pepper
Use specific ingredients and this Important Technique:
- Place all the ingredients in a medium saucepan and use immersion blender until smooth and combined (or food processor/blender and transfer to saucepan).
- Cook over medium-low heat, stirring slowly and continually with a silicone/rubber spatula. As the mixture begins to form curds, stir vigorously, scraping the sides and bottom of the saucepan with the spatula as you stir.
- Keep stirring until the mixture becomes bubbly, smooth and glossy.
Taste and add salt as desired (I use Braggs) and /or additional soymilk to lighten the consistency to your preference. Reduce the heat to low to keep warm until ready to serve. Stir occasionally. The sauce will thicken upon cooling.
Use or refrigerate -- will re-heat or bake well.