Chipotle Cheese Sauce
Are you missing cheese?
While every vegan I know says that they don’t, this vegan knows better. Who doesn’t like creamy sauces or gooeyness on food? Marianne, the saint that she is, pulled out this cashew cheese recipe from this amazing book called “Artisan Vegan Cheeses” that Melissa brought home. Our eyebrows went up and our curiosity was totally swayed. We made a couple of their recipes and loved ALL of them. That said, our favorite was the one that let us have cheesy sauce. Not only did this recipe come together quickly, but it satisfies that craving for things that normally aren’t good for you even if you can have dairy: like scalloped cheesy potatoes, macaroni and cheese, and so forth. We love it so much.
This makes about 3 cups which I store in the fridge and put on top of things that I like creamy: Usually with my breakfast sweet potatoes and tofu eggs, sautéed broccoli or green beans.
Low-Fat Chipotle Cheese Sauce
Ingredients
- 1 cup cooked and mashed butternut squash
- 3/4 cup plain unsweetened non dairy yogurt
- 3/4 cup hot water
- 1/2 cup fennel bulb
- 5 TBSP nutritional yeast flakes
- 1/4 cup raw cashews
- 3 TBSP tapioca flour
- 1/2 chipotle chile in adobo sauce
- 1 tsp Himalayan Sea Salt
Instructions
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1. Put all the ingredients in a blender. Process until smooth and creamy, occasionally stopping to scrape the food processor.
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2. Thicken the sauce by transferring to a heavy medium saucepan. Cook over medium heat, stirring frequently with a wooden spoon until thick and gooey. About 2-5 minutes.
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3. Taste it! If you like more heat mince a little more chipotle and stir it in.
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4. If any is left you can store it up to around 4 days.
Recipe Notes
This reheats easily in the microwave. You could also add tasty additions like pimentos!
Adapted from Artisan Vegan Cheese