Thursday, December 27, 2012

The Vegan Cheese Sauce

Piping hot cheese sauce brings a dish to its knees.
My younger brother, who has returned home for a month long vacation from Florida, being my special guest at the lunch table on this snowed in afternoon deserved a delicious meal to swing him to the vegan side of life.
Why not tempt him with plump and juicy black bean burgers?
The occasion didn't call for ketchup.
It called out for a warm, inviting "cheese" sauce.
Rich, creamy, and a little spicy, this is perfect for not just burgers, fries, and macaroni & cheese (yes, this was placed in the holiday Christmas dish), highly recommended for nachos and "fountain" snacking.
Quick and simple to make, no one will ever realize that it's not the real thing.
That is unless, they already know they're going to be entertained by a vegan.

The Vegan Cheese Sauce Ingredients

1 cup almond milk
2 tablespoon nutritional yeast
1 teaspoon garlic
1 teaspoon onion powder
1 teaspoon Italian seasonings
1/2 teaspoon black pepper
pinch of paprika
1/4 cup Daiya Cheddar Style Shreds
1 ounce Daiya Jalapeño Garlic Havarti chunks

In a medium heated skillet, combine almond milk, nutritional yeast, and garlic.
As it begins to bubble add in the Daiya and stir.
Sauce is ready when all of the "cheese" melts.

Oh Mademoiselle, where shall I be poured?
Smothered on top of brown rice, broccoli, & black bean burger with a side of Roma tomatoes & fresh spinach.

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