P. (lockedindream) wrote in vegancooking,

Yet another "cheeze" sauce

So I walked home in the rain and was cold and wanted comfort food.

I didn't have the ingredients for a lot of the mac n' cheese sauces in the memories (ie. pimentos, cashews), so I just got a basic  gist of what they used and winged it. And by gum, my concoction is so damned good, I needed to share it. It doesn't completely taste like cheese sauce (which I had at my grandma's on sunday - I'm not vegan all the time - good way to compare at least!), but think I like it just as well. It is certainly less heavy tasting.

All these measurements are approximate since I pretty much made it up as I went along.
1 C soy milk
1 Tbsp tahini
2 ripe medium-sized tomatoes, quartered
1/2 tsp of each: nutmeg, basil, white pepper
2 tsp of each: mustard powder and garlic
1 Tbsp dried parsley
5 Tbsp nutritional yeast
1 Tbsp corn starch

Put ingredients in blender. Blend until a fairly smooth, liquid consistency is reached. Put in microwaveable bowl. Heat in one minute intervals, stirring after each with a whisk, for about 4 minutes total or until thick. Put on cooked pasta of choice. I'm also thinking it would be good on veggies, like maybe asparagus or broccoli.

I decided wanted a bit more of a "buttery" flavour, so I put a dollop of margarine on my pasta before I added the sauce.
Tags: condiments-sauces, side dishes-macaroni&cheese
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