|Recipe of the Month: 'Cheddar' Melt |
|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
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