Cheezy sauces

[Guest guest]

* Exported from MasterCook *

 

Golden Sauce Or " Melted Cheese "

 

Recipe By :Bryanna Clark Grogan

Serving Size : 0 Preparation Time :0:00

Categories : Cheese Analog Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup water -- (3/4-1 - use 3/4 c. for " cheese " , 1 c. for

sauce)

1 medium potato -- (about 4 oz.), peeled and chunked OR

3/4 cup cooked white rice or millet

1/2 medium carrot -- scrubbed and chunked

1/2 medium onion -- peeled and chunked

1/2 cup medium-firm tofu or extra-firm silken tofu -- (1/2-3/4)

OR

1/3 cup raw cashews

2 tablespoons tahini

1/4 cup nutritional yeast flakes (depends on how " cheesey " you

want it) -- (1/4-1/2)

1 tablespoon lemon juice

1 teaspoon salt -- OR as needed

1 teaspoon light soy or chickpea miso -- plus

1/2 teaspoon salt

1/4 teaspoon garlic granules

 

Simmer the potato, carrot and onion in a small saucepan with the water, covered,

for about 10 minutes, or until the carrot and potato are tender. Add to the

blender container with the remaining ingredients. Blend until VERY smooth. Serve

immediately or refrigerate, covered for up to a week. (Reheat over gentle heat.)

If you make the thicker " cheese " version, and want to use the leftovers for a

sauce, you can thin it with a little hot water.

 

WHITE " CHEESEY " SAUCE: Make the Golden Sauce, but omit the carrot and use only

1/4 c. of nutritional yeast. Use the salt only, not the miso.

 

CREAMY " BÉCHAMEL " SAUCE: Use 1 c. water to cook the vegetables. Use only 1 T. of

nutritional yeast and omit the carrot. Use the salt only, not the miso. Omit the

lemon juice and tahini, if you prefer—the taste is up to you. This is good on

steamed vegetables, or on top of lasagne, canneloni, or moussaka.

 

Source:

" Vegsource.com "

S(Formatted by):

" N. Braswell, Nov-21-2002 "

Yield:

" 2 1/2 c. "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 968 Calories; 44g Fat (39.4% calories

from fat); 42g Protein; 110g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol;

1393mg Sodium. Exchanges: 6 1/2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 7 1/2 Fat.

 

NOTES : This sauce is delicious on steamed vegetables or macaroni, and the

thicker version can also be spread on toast and broiled for an open-faced

" grilled cheese " sandwich, or used to top a casserole and broiled or baked to

brown the top a little. Wheat-free; can be soy-free.

 

Nutr. Assoc. : 0 0 2840 0 0 1497 262 0 0 0 2130706543 905 0 0

 

 

* Exported from MasterCook *

 

Unprocessed Cheeze Sauce

 

Recipe By :Joanne Stepaniak

Serving Size : 8 Preparation Time :0:00

Categories : Sauces & Gravies Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium potato -- peeled and coarsely chopped

1 medium carrot -- scraped and coarsely chopped

1 medium onion -- coarsely chopped

1 cup water

1/2 cup firm silken tofu -- drained and crumbled

1/2 cup nutritional yeast flakes

2 tablespoons fresh lemon juice

1 1/4 teaspoons salt

1 teaspoon onion granules

1/4 teaspoon garlic granules

 

Place the potato, carrot, onion, and water in a saucepan, and bring to a boil.

Cover and reduce the heat to medium. Simmer for about 10 minutes, or until the

vegetables are tender. Transfer to a blender along with the remaining

ingredients. Process until velvety smooth. Serve immediately or return to a

saucepan or fondue pot to keep warm.

 

Per 1/2 cup serving: Calories: 61, Protein: 4 gm., Carbohydrates: 9 gm., Fat: 1

gm.

 

Rich Unprocessed Cheeze Sauce: Add an additional 1/2 C tofu during processing to

make a richer sauce.

 

Source:

" The Uncheese Cookbook "

Copyright:

" 1994, Book Publishing Co., Summertown, TN "

Yield:

" 4 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 58 Calories; trace Fat (7.0% calories

from fat); 5g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 353mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Other Carbohydrates.

 

Serving Ideas : For a filling fondue, serve Unprocessed Cheeze Sauce from a

fondue pot accompanied by all your dipping favorites from bread cubes to

vegetable wedges, or even fresh, seasonal fruit.

 

NOTES : Author's note - I’ve often fantasized about a sauce as velvety smooth

and cheezy as the one I imagine June Cleaver made for Ward and the boys, but

which would also be low enough in fat so I could indulge guilt-free. Well, if

you are like me, wait no longer. Here is an allAmer can cheeze sauce that is

rich-tasting, soothing, and satisfying. Pour it over broccoli, potatoes, or

elbow macaroni to instantly create those Norman Rockwell dreams.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0