So I was sorting through my recipe notes and happened upon an older one that I used quite a bit in my early vegan days. It’s totally old school, and I thought it’d be fun to share here.
Looking back, it really wasn’t so long ago but even still, when Dave and I began our vegan journey, there were very few of the convenience vegan foods that are available today. The plant-based meat alternatives were… well, gross… Plant milk choices were either soy or soy… And why did every pack of “dairy-free” cheese contain casein?!… So things were pretty do-it-yorself then. Lucky for us, I like to cook.
In a world before Daiya and Chao, this sauce was my answer to filling the cheese void. It’s ridiculously quick and easy. Simply throw the ingredients into a blender and give it a whirl (no cooking required). Then pour it over your cooked veggies or stir it into some pasta. Cheezy sauce doesn’t get much easier than that.
Almost Instant Cheezy Sauce
Recipe Type: condiment
Makes: 1/2 cup (approx.)
(lightly adapted from The Ultimate Uncheese Cookbook by Joanne Stepaniak)
- 1/2 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 6 tbsp Nutritional Yeast
- 3 tbsp Tahini
- 1 tbsp White Miso
- 2 tsp Ketchup
- 1 tsp Lemon Juice
- 1/4 tsp Onion Powder
- 1/8 tsp Salt (or to taste)
- 1/8 tsp Ground Pepper (or to taste)
Place all of the ingredients in a blender. Blend until the mixture is smooth and thoroughly combined, scraping down the sides as necessary.
Cheezy Sauce is now ready for serving, no heating or cooking required!