rich cheddar sauce recipe...

[brawdwaybaby]

I can't remember who posted this...but THANK YOU! IT IS AMAZING!

its currently getting cozy with some broccoli in the dehydrator :-)

[carolg]

What were the ingredients...give me a teaser here please...thanks.
carolg

[Veganforlife]

This was posted by Ama (2nd recipe down)

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Little pizza rounds (I use a large cookie cutter to get round pizza crusts):

Barley Pizza Crust
2 Cups Sprouted Barley
1 1/4 Cup ground Flax Seeds
1/2 Cup Leek (Onion would work too)
2 Celery Stalks
1 Carrot
1 Large Tomato
2 Large Cloves of Garlic
1 tsp Sea Salt
1/2 Cup Water

I mixed the ingredients in the food processor and spread the batter in small circles on teflex sheets. (If you prefer, you could make a couple of large pizza crusts instead.) I dehydrated at 115 for a couple of hours, turned the crusts onto the mesh, then dehydrated at 105 for another 6 hours or so. Yummo!

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Rich Cheddar Sauce
Adapted from "Rejuvenate Your Life" by Serene Allison

1/2 large red bell pepper
¼ c water
1 c raw cashews, sunflower seeds, or almonds
1 T tahini
2 T nutritional yeast
1 ½ teaspoon sea salt
2 teaspoons onion powder (or a small slice of onion or 1 tbs or so of green onions)
1 clove garlic
2 T lemon juice

Blend until creamy. Add more water if it is too thick.

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Smokin’ Hott Tomato sauce
1/2 C sun-dried tomatoes (soaked)
1-2 T olive oil
1 T chili powder (I use 2 t)
1 T honey or agave syrup
1 t sea salt
1/4 - 3/4 C filtered water or tomato soak water to thin as you desire

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To put it together I smear on some cheeze sauce, plop on some tomato sauce (mine is thick, could make it thinner) then top with chopped tomato, red pepper and sweet onion OMG... so good!

[luna99]

broccoli and cheese is one of my favs! thanks for this!

[carolg]

Vegan,
Thanks.

(OT: Got my flax seeds soaking for the calzone now...stay tuned on the other thread when news develops on success believing for).
carolg

[carolg]

Update alert! I just made the sauce with sunflower seeds. Everything else the same. Oh, I did cut back on the Tahini as I was scraping the bottom, but still wow. I used less salt too as that is me normally. Wow, wow....it's going on a sandwich for the people who offer free massages with nuga best. I just posted a thread for that topic.

I did have to add a pinch more water, but still it is maxed out fabulous. Thanks Ama and Vegan for posting.

(OT: Even my calzones are looking like they are finally going to work now....think I was shy on water and so it didn't spread like it should have. I'm on a roll now.)

carolg

[Carmella]

brawdwaybaby,
He he, I'm just about to post a photo of some broc and cheese I made last week with that very sauce. It's my absolute favorite!

Go, go carolg, go!
Let us know how your calzone turns out!

[Faithfullyfit]

I am so excited to try this....do you think that I can come up with a Broccoli, cheese and rice casserole? (For the rice...? sprouted rice, cauliflower?)This used to be my 9 year olds favorite dish! Hmmm....I will have to experiment with this over the weekend!

Thanks for sharing :D

[Ama]

I LOVE this cheese sauce so much. Every time I run out, I make another batch... I'm obsessed, it's sooooo good. Thank you Carmella for posting this recipe for us all on your fabulous blog!!!

[carolg]

Camella,
Thanks for sharing this recipe too and Ama posting.

Ok...another update. I went to the nega best store again for my free 40 minute massage. Brought more raw food:

It was an opened sandwich (went cheap on the crust since I am running low)

So, it was:
cracker
on was the Rich Cheddar
Then sliced fresh mushrooms
Then sprigs of fresh parsley

I brought three crackers on one plate.

Other plate had my homemade sauerkraut from about 5 months ago.

It was a HIT! This man is very direct, as me, and he said he is truthful when speaking with people not to hurt them. Two days in a row he LOVED it. Even the Korean owner loved it. She is going to make me Kimchee.

Just thought you all would want an update.

I have pickle juice and wondering perhaps if the pickle liquid would replace the salt and the liquid.

This maybe the birthing of a different version of the same recipe.

I too love it and now that I know I can use sunflower which I have tons of vs. the almonds which are harder to grind, I'm hooked on making this one of my favorites or my favorite. If I change the nut, I'm sure I'll get a different texture. For sure cashews has to be creamy.

Oh, the massage machine operator, who loved the food, Ron, told me I didn't have to bring food each time, but you know it's free to me, but he surely gets paid for helping out so it gives me a jump start to planning my meal before supper hits.

Can you tell I am celebrating? I think this would be nice on calzones too if I get the crust to hold together. I was just trying to see if I could turn it over and it's too early so it showed signs of tearing if I didn't take my hands off the crust immediately. I'll wait and hoping tonight I can turn it over. I'm not even sure if I am going to marinate the veggies, but maybe I can coat the veggies with this sauce. Thoughts??????????????????

Thanks you all for always sharing. I feel like a teenager that just struck it rich.

carolg

[Carmella]

carolg,

You're cracking me up! Thanks about the tip re: using mostly/only sunflower seeds. What drew me to the recipe in the first place was also the fact that it didn't call for much cashews (if any, really...)

I'm glad everybody is getting into it too.

Oh, and Faithfullyfit,
I think it would be awesome with a cauliflower-parsnip rice ( I like using a little parsnip too as it takes a bit of the cauliflower's edge off).

Don't know about sprouting rice as I've never tried before. Although I'm in the (long!) process of sprouting wild rice right now. Hope it works...

[Snownoir]

This sounds soo yummy. I want to try but I can't find nutrional yeast anywhere.... =[

[Ama]

You can find nutritional yeast in the health food store or whole foods. If not, try it without. I'm sure it'll still be great.

[Faithfullyfit]

Carmella, I have not attempted to sprout rice yet either. But love the idea of using parsnips! Thanks, you are so full of creativity ;-) I will let you know how this pulls together and if it is a hit with my kiddo's.

[carolg]

Camella,

You know when you got a good recipe?
Ans: When a non-raw foodie say it taste delicious and we believe that as evidence.

I'm enjoying this post all because of your sharing.

(OT: Checked on my calzone and it's doing okay. One of the crusts was cracking so when I turned it over I like "glued" it together by taking the undone dough and smooshing it on top of the crack. So far so good.)
carolg

[Nini]

I have used sesame seeds instead of the tahini. It still blends nicely in a VitaMix. I love this sauce.

Do you know that if you spread the sauce out thinly on a teflex (or other) sheet and dehydrate until crisp, it will taste just like a Cheez-It cracker?

My SAD family ate them up thinking they were store bought!!

[rawpriestess]

mmmmmmmmmmm sounds so good.

[RawFoodieMom]

I have used sesame seeds instead of the tahini. It still blends nicely in a VitaMix. I love this sauce.

Do you know that if you spread the sauce out thinly on a teflex (or other) sheet and dehydrate until crisp, it will taste just like a Cheez-It cracker?

My SAD family ate them up thinking they were store bought!!

Cool, that is good to know about using sesame seeds. Did you just use the same amount?

Cheez-Its... mmmmmmm.. That's so cool they thought they were store-bought. I gotta try this. That's for sharing your cool ideas. :)

[carolg]

I transformed my calzone intentions, since I overslept and the crust was very dry at this point, to pizza spreading this sauce on the crust, then grated carrots, then slices of avocado. It's in the dehydrator now just for the blending of the flavors perhaps. I 'm going to bring it to the SAD massage place as teaser again. Tonight have rawluck so have two more crusts to play with. Calzones are gone for today's desires, but got a nice sleep.
carolg

[brawdwaybaby]

so as I was dashing to work this morning I thought, what can I grab for lunch?


flax crackers and rich cheddar sauce of course!

so good!

[Carmella]

Nini,
What an awesome idea!

Smack! Smack! (2 big wet kisses on your cheeks from yours truly!) he he

[carolg]

The Cheddar Sauce is now on the pizza crust topped with veggies. It was supposed to be calzones, but I slept too late so the crust dried out, so bye to calzones and hello pizza!
carolg

[Snownoir]

I'm really just going to have to try this anyway withou the yeast. I wish I had a dehydrator.

[carolg]

You can use this recipe without a dehydrator. Why not make it thin so it can be a dressing. Can use it as spread on veggies too. Just be imaginative and let your mind go wild. I may be making a similar dressing but using curry powder for a rice and curry dish I may fake or even make some stir fried veggies, no frying for me, and then add a dressing. Whatever I have I will use. I'll probably being avocado, lemon juice, maybe pinch of miso, (raw is best if I had it here), curry powder perhaps or even some other spices. Who knows, but I have will show up.
carolg

[Ama]

I used this as a dressing for zucchini pasta... very very good!

[RawVee]

I am so excited to try this....do you think that I can come up with a Broccoli, cheese and rice casserole? (For the rice...? sprouted rice, cauliflower?)This used to be my 9 year olds favorite dish! Hmmm....I will have to experiment with this over the weekend!

Thanks for sharing :D

Faithfullyfit, you could definitely use sprouted rice for that!! Or even celery root, processed really fine. Yum!! Great idea. Uncle Ben who? :)

[Snownoir]

Thanks for the adaptation ideas for not having a dehy. I'll give it a try soon. =]

[learningrawways]

I tried this recipe and just love the cheese. It is soooooooo good I could eat it everyday all day. Thanks so much for posting this recipe. For the barley crust the first time I made it I let the barley sprout too long and it had a real bite to it, this time I made sure I didn't let it sprout too long and it's much better but that cheese with Alyssa's marinara sauce ( I just love that sauce) and I put a slice of tomato on top of the pizza as was suggested and I'm in heaven lol.

[learningrawways]

I made some pizza for my husband (not raw yet but slowly getting there) and he ate 3 small pizzas. He thought there was too much garlic in it but it was from the first time I made the barley crust and I think he'd like this next batch better (he hasn't tried it yet). But the fact that he actually ate 3 pizza's says something because he will not eat something at all if it taste's bad to him.

[Carmella]

Hi learningrawways,
It's our all-time favorite cheese too! Yum!

So cool that your hubby enjoyed his pizza. To us, cooked pizza never tasted so good! lol

For the crust, I really should have added sprouting instructions for the barley along with the recipe. Alissa suggests that you soak the barley (unhulled as pearled barley won't sprout!) for 6 hours, then only let it sprout for a day or so, rinsing often, until the tail is just starting to peek out.

For more info on sprouting barley, check out this site (http://www.sproutpeople.com/seed/print/barley.html).

[learningrawways]

Hi Carmella, thanks for the sprouting instructions--I've printed them off and am going to add them to my collection (I bought plastic sheet protectors and print off recipes that I like and put them in a binder). I just started this so I don't have too many recipes yet. Anyway, I love the pizza and I feel good when I eat it too. I did try a couple of the cheese recipes in Alyssa's book but unfortunately I didn't like them. This cheese recipe is so good, I really love it.

And thanks Nini for the cheese it tip ;) I really miss crunch, am going to have to try making those crackers.

[Carmella]

You're welcome learningrawways.

I, too, put my printed recipes in plastic protector sheets. Soooo perfect as you don't have to worry about getting the paper all spotted and dirty... Somehow, I always find myself having to flip through the pages when my hands are at their worst! lol

[tinystrawberry]

Does this taste okay if you dont add the red pepper?? It doesnt have to taste like cheese, just wondering if it tastes good?

[Ama]

Well, the red pepper is the base of the recipe, without it, there wouldn't be much of anything there. You can try subbing something if you don't like red peppers but it won't taste the same.

[tinystrawberry]

I love red peppers, I just don't have any. Just hungry and this sounds reallly good.

[Elizabeth]

I think the red pepper is really what makes it good, and look like cheese. Maybe if you made it with onion for flavor and zucchini for filler?? It would be something entirely different, but probably yummy. Just do not use a whole onion....:eek:

[SparklePlenty]

I just made the Rich Cheddar Sauce recipe today and LOVE LOVE LOVE it! I used half cashews and half almonds.

I used it to make nachos on flax crackers with guacamole, the cheddar sauce and pico de gallo. OMG!! Heavenly!!

[Ama]

I love red peppers, I just don't have any. Just hungry and this sounds reallly good.

ok then you won't want to try anything else. Just be sure to pick up some red pepper ASAP as this stuff is just so good. I can't seem to keep any in my home. I devour it too fast! Try using a mix of the nuts, YUM!

[learningrawways]

Tiny Strawberry, I only have red peppers because last summer I would buy every week from the farmers market here and freeze what I didn't use. I am so glad I did that. Because in the stores here, organic red peppers sell for $4.59-4.99/lb which I think it so expensive and at the farmers market I could buy organic red peppers for so much cheaper. I think I used to be able to buy like 5 of them for $1.50. Alanna

[Carmella]

Hey learningrawways,
Wow! Freezing red peppers when in season is a fab idea! How do you do it? I suppose you'd have to puree them first, right?

[learningrawways]

I didn't Carmella. You see onions and green peppers frozen in bags in the supermarkets so years ago, instead of wasting onions, I'd dice up my leftover onions and store them in tupperware or a baggie used for the freezer. Then when I was lazy and didn't feel like chopping onions, I'd get out the container I had frozen and used those. They get some frost on them, but so what? At least that's how I always thought. So, last summer when I would buy the red pepper, I diced those up too. Worked good in the cheese but now I'm running out of red peppers. I did get lazy (or ran out of time) and just threw in whole red peppers in a freezer bag and that's my last stash of them. Alanna

[Maria]

Question: Does broccoli turn soft in the dehydrator? I love broccoli, but not so much raw (hard).

Thanks,

Maria

[Wendee]

I feel the same way about broccolii. I think it DOES soften in the dehydrator, gets a little chewy, which I love.

[Carmella]

Marinating really works magic!

What I do is marinate the broccoli in a little oil, tamari/salt and spices/herbs of choice for a few hours. This does change its texture, softening it up and takes some of the 'bite' away too.

Popping the marinated broc in the D makes it just the more 'stir-fried' like. Soooooo yum!

Don used to not like raw broccoli at all but eats it no prob when I prepare it this way.

[faith4u]

I love red peppers, I just don't have any. Just hungry and this sounds reallly good.


I have made this with carrots too and it works well. BUT I love the tangy flavor that bell peppers add.

[Ertarox]

Can I just say that I CANNOT WAIT to make this?

I am SO making corn chips. Salsa. Guac. Sour Cream. And this. And what does that spell, kids?

THE BEST NACHOS EVER.

[Maria]

Thanks Carmella and Wendee! I'll have to try raw broccoli now with the cheddar sauce. Got some red bell peppers at the farmer's market for a decent price.

Maria

[Eilene]

I made the broccoli with the cheddar sauce & it is very, very good. It is probably the only way, besides soup that I can eat sooo much broccoli in one sitting.

[Carmella]

Mmmmmmmm... Thanks Maria for bumping up this thread.

I have a bunch of red peppers and haven't made this for a while. Perfect!

Eilene,
I'm so with you on this one. I've been marinating broccoli lately with other veggies, then dehydrating the whole thing. So yum!

Here's the recipe:

Vegetable Anti-pasto
By Cherie Soria
4 tablespoons olive oil
3 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon oregano
¼ bunch parsley, minced
½ teaspoon Celtic sea salt
½ lb mushrooms, sliced
½ lb asparagus, sliced
½ lb cauliflower, cut into florets
½ lb broccoli, cut into florets
2 zucchini, cut into half moons
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 lb green beans, sliced

Combine ingredients for dressing and set aside. Toss vegetables with dressing and allow to marinate 8 hours. Place in food dehydrator for 6 hours and serve warm or at room temperature.

6 servings

[Eilene]

That looks great. Thanks Carmella...you are so sweet!