{vegan & low-fat} The world's best Cheese-No-Cheese sauce

Cheese-no-Cheese Sauce #vegan #recipe # gourmetguerilla.com

Products, the "pretend" are not really my thing at all. This applies to conventional products with dyes, flavors and other fake stuff as well as to certain products of the vegetarian or vegan diet. Tofu pressed in chicken thigh or shrimp mold - I've never really understood that. Or vegetarian products that want to imitate meaty taste ... erm, nope. I do not know if anyone else noticed except me - the imitation does not work so well, or somehow. (Even though my everlasting vegetarian friend Pam always holds out a piece of seitan on a fork and exclaims joyfully "Try it - it tastes totally like meat." No, unfortunately Pam, it really does not, but I'm glad I think you like it.) But maybe I could just as well talk because I eat meat.

Much better, on the other hand, are dishes that open their own category and are so delicious that they are from the "I-have-here-times-tried-what-mimic-status" in an own glorious existence can start. Like this cheese sauce.

The world's best cheese-no-cheese sauce does not contain a single crumb of cheese. But she is so delicious (and low on fat and totally healthy at all) that we used her in three different dinners last week. Today I show you the variant as a dip with vegetables. Of course you can also omit the vegetables and, if necessary, replace them with a large bag of nachos. The man is probably on with more supermarket cheese sauce products than I can ever imagine. And he thinks we do not need them anymore. Runs.

Cheese-no-Cheese Sauce # vegan #recipe #gourmetguerilla

I found the recipe in Isa Chandra Moskowitz's Cookbook Appetite for Reduction and modified it for our taste , Anyone interested in vegan light fare can warmly recommend the book (or the Kindle Edition), with a large portion of Mexican-inspired dishes:

Isa Chandra Moskowitz

 Vegetable sticks # gourmetguerilla.de

Here comes the recipe for the world's best cheese sauce without cheese (enough for 4 as a dip):

1 roasted pepper (from the glass) drain well and cut into pieces. 2 table tennis ball sized onions peel and chop. Peppers and onions with 3 tablespoons cashew kernels (organic), 1 cup yeast flakes * , 1 teaspoon salt , 1/2 Teaspoon onion powder , 1/2 teaspoon garlic powder , 1/3 tsp turmeric, 3 tbsp water and some black pepper in a blender give. First on lower, that process at the highest level to a creamy sauce. If the sauce is too thick, add some water while it is still mixing.

The sauce stays in the fridge for 2-3 days.

* There are yeast flakes in the health food store or in the health food store. I like the most out of molasses.