Make cheeze yourself! With ingredients you (likely) have in your pantry!
I realize I have to share this recipe on my blog because it is the bomb. Many of the folks who attended the Blog Launch Party back in April were amazed at the cheesiness of this sauce and I nearly ran out of recipe cards! I also featured it on a recent post in THE DISH that describes my eating habits for two weeks and made a Instagram story about me cooking it (I do that now!).
Cheese is a constant discussion topic among current and wannabe vegans. It can very hard to give up cheese as it is a staple of American cuisine and also the primary ingredient in most “vegetarian” foods. We have all decided that animal-free cheese alternatives can be disappointing at times. However, there are a few store brands that I like (Daiya, Chao, anything by the Herbivorous Butcher) but many cheese alternatives have a lot of strange ingredients, weird textures, and are not particularly nutritious. The ingredients in this Eazy Cheezey Sauce recipe are real-ass foods that are easy to find and real damn tasty. Better yet, you can flavor this cheezey sauce to suit all of your cheezey needs.
WHAT YOU NEED
- 1 medium Yukon Gold or other waxy potato, peeled and cut into small dice
- 1 medium carrot
- 1/2 cup white or yellow onion, diced
- 1 clove of garlic, chopped
- 1 cup water or vegetable broth
- 1/2 cup cooked or canned navy beans
- 1/2 cup cashews (unsoaked is cool)
- 1/4 cup canola oil (I’m sure you can use less oil if you want)
- 3/4 teaspoon fine sea salt
- 1 tablespoon fresh lemon juice
WHAT YOU DO
- Place the potato, carrot, onion, garlic, and water/broth in a small stockpot fitted with a lid. Bring to a boil, reduce the heat, cover, and allow to simmer until vegetables are tender – around 10 minutes.
- Place cooked vegetables, cooking liquid, and all remaining ingredients in a blender or food processor and blend until smooth and creamy.
NACHO CHEEZE MODIFICATION
After blending, place the Cheeze Sauce back into the small stock pot, add the ingredients listed below, and heat through. Adjust for seasonings and keep warm until ready to serve. Serve by ladling over nachos or add a can of re-fried beans and serve in a crock pot as a bean dip!
- 1 15 oz can diced tomatoes, drained
- 1 4 oz can diced green chilies
- 1/2 teaspoon cumin powder
- 1 teaspoon chili powder
- 1/2 teaspoon hot sauce or 1/4 teaspoon cayenne powder (optional)
- Ultra Easy Version – Substitute a jar of your favorite salsa instead of everything listed above.
- Chili Cheeze Version – Add about a cup (more or less to your liking) of vegetarian chili to the cheezey sauce! Either store-bought or homemade will do.