April 30, 2011
By David Gabbe
This thick and orange “cheese” sauce bursts with flavor—not fat. Drizzle it on top of baked corn chips, brown rice, beans, and fresh or steamed veggies for a delicious and satisfying meal or snack!
2 cups non-dairy milk
1 cup roasted red pepper (chopped) (store-bought)
1/4 cup tahini or cashew butter
3 tablespoons each: fresh lemon juice and arrowroot
3 tablespoons nutritional yeast flakes
1 tablespoon toasted sesame oil
1 tablespoon Dijon-style or stone-ground mustard
2 medium garlic cloves or 1 teaspoon powder
1 1/2 teaspoons onion powder
3/4 teaspoon salt
1. Place all ingredients in blender and blend until smooth. 2. Transfer blended mixture to a pot and bring to slow simmer over medium heat stirring occasionally. Continue simmering until thick and smooth, about 5 minutes, stirring constantly.
Note: Refrigerate leftovers and use within 7 days. Leftovers will firm up to a cream cheese texture. To return to melt texture, heat leftovers in a pot over low heat, stirring frequently.
Yield: about 2 1/2 cups
Recipe from David’s Vegan Home Cooking: www.davidsvegankitchen.com