76. Beanz meanz cheeze!

We’ve  all seen the cashew nut cheeze sauce craze. We’ve all endured the potato-carrot cheeze sauce trend.
…And now I think it’s time to pay some attention to cheeze sauce made from beans!

I won’t pretend that vegan cheeze sauce made from white beans is an original idea (a quick Google search will tell you that) but this recipe is entirely my own making and I enjoyed it so much that I had to share.

I have used this sauce to make mac’n’cheeze, nachos and burritos – and it worked perfectly in each case. The beans give a lovely creamy texture and the best part is that its quicker to make than the cashew and potato-carrot versions as it requires no soaking or pre-boiling of veggies. So great to make after a long day!

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Mac’n’cheeze with Beanz meanz cheeze sauce, button mushrooms and loads of black pepper ♥

Beanz meanz cheeze sauce
(Makes around 2 portions for mac’n’cheeze or 4 portions for nachos / burritios).

Ingredients:

½ x cup drained, tinned white beans (I used cannellini)
½ x cup firm silken tofu
1 x tsp tomato paste
1 x tsp apple cider vinegar
2 x tsp white miso paste
½ x cup nutritional yeast flakes
¼ x tsp turmeric
1 x tsp onion granules
½ x tsp garlic powder
1 x cup dairy-free milk (I used soya since the recipe uses tofu anyway)

Edited to add: Optional – 2 x tsp tapioca starch to thicken and give a little bit of a stretch to the sauce.

 Method

  1. Blend all ingredients in a blender / liquidizer until completely smooth. (If too thick add a little more liquid).
  2. Transfer into a small saucepan and heat over a medium flame whilst stirring continuously.
  3. Once piping hot, use as required!

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This sauce will keep well in the fridge for several days and can be heated up in the microwave or on the stove.

Creamy, cheesy and satisfying!

And just what I needed to warm up after playing with the chickens in the rain (^_^)

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Liz and Anne play with their Chube 

Flash-Gordonette…X

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