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!
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)
Optional – 2 x tsp tapioca starch to thicken and give a little bit of a stretch to the sauce
Method
- Blend all ingredients in a blender / liquidiser until completely smooth. (If too thick add a little more liquid).
- Transfer into a small saucepan and heat over a medium flame whilst stirring continuously.
- Once piping hot, use as required!
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 (^_^)
Liz and Anne play with their Chube
Flash-Gordonette…X
