Cheezee Sauce

[tiggerbounce]

Ok, so.....YAY! I finally have something to contribute!!! :D


This is a typical nut cheese sauce with a couple of tweeks...



Ingredients:
1/2 cup cashews, soaked (or macs - other nuts ok but not as smooth textured results)
1/2 cup water
1 tsp sea salt (or to taste)
1/2 tsp onion powder (or to taste)
1/2 tsp garlic powder (or to taste)
1/4 to 1/2 tsp ACV (apple cider vinegar) (or to taste)
1 slice of sundried tomato, softened (or 2 tsp tomato paste if that is all you have on hand)
1/4 tsp mustard powder
3 tablespoons nutritional yeast

Whiz in blender until smooth and creamy (strain if you need to)
Serve!


This is a great base recipe. Next I am going to add jalapenos, black pepper, garlic bits, olive slices, or dill, etc to see how it turns out. I think crushed kale crisps sprinkled over it might be "bacony" like also.

If you are having trouble getting it smooth, try adding more water or nut mylk to it when blending. Adjust to your own liking, I just take a pinch of this and that and toss it in, so the measurements are "loosely translated", heh.

[RawKnitster]

Sounds excellent. I wonder if it could be spread out on a teflex sheet and dehydrated into a cheese slice? It's worth a try. I bet it would be good.

[eating2live]

Sounds great.

RawKnitster - What a neat idea to put it in the dehydrator.

[tiggerbounce]

Raw Cheesemaking challenge??? :D I think it is time to put our heads together and create the perfect uncheese! :)

[spicyfull]

RAWlicious.......Thanks for Sharing.

[RawKnitster]

Raw Cheesemaking challenge??? :D I think it is time to put our heads together and create the perfect uncheese! :)

Your on! My first effort might need a little tweaking. I'm wondering if I should have spread it thicker or turned the temp down (it's on 105). There are some cracks, but it's still holding together well. It has have been in the dehydrator for about 5 hours. Not ready to flip yet.

tigger, your recipe is the best cheese sauce I've ever made. I opened a new brand of nutritional yeast called "Quantum Nutritional Flakes" from Premier Research Labs. SOOO much better tasting than the bulk brand I was using.

I was almost faithful to your recipe, but I did add 1/4 t. of turmeric to get more color. First I ate some with a spoon, then dipped broccoli in it, then put it on my last homemade cracker. When I put the cheese in the dehydrator I found the marinated eggplant chips (the few that were left) had reached the ultimate crispness. I finished them off with the cheese sauce as a dip (OMG, TOOOO GOOD!). There is about a half cup of cheese sauce left. It won't last past tomorrow. :)

I'll report back on the cheese slices tomorrow.

Thank you soooo much for sharing your recipe. :D

[eating2live]

^ this looks so good!

tiggerbounce - I made your cheese to go along with mexican crackers (from Alissa's book p. 351 - these are superb) and guacamole for lunch - it is delicious!!

[RawKnitster]

The cheezee sauce dehydrated VERY WELL. I went to flip them, but they were done. I was going to sample one, save one for dinner, and leave the last two to crisp up like a cracker....but they didn't survive. I ate all four slices on the spot, plain and on raw cheez-its.

It had the taste and texture of American cheese slices. I think kids would love them.

[anniez]

I cut cauliflower into small pieces and put it on the teflex sheet. Then I put a little cheeze sauce on each cauli piece and dehydrated overnight. It was SO good that I could have eaten all of it, but I restrained myself because I wanted it for snacks. Don't make the cauli too small because it really shrinks in the dehyd. Yummy, albeit a little time-consuming. Enjoy.

Annie

And I have also spread the cheeze into squares and dehydrated, as already mentioned, and that is great on a sandwich!

[eating2live]

Oh wow, the cauliflower is a great idea too. :D I'm going to make more cheezee sauce this week and experiment.

[tiggerbounce]

Ok, now I am going to have to put my thinking cap on. heh.
Those cheez slices look tasty...:D Great idea!

There is a recipe floating around for cauliflower popcorn. Did it dehydrate crispy and cheezy like cheezy popcorn? Ohhhhh, THAT would be fantastic.

I am trying to be simple raw. Or at least mostly so, but now I think I will have to try some of those add-ins. Pepper jack would be good. Jalapeno's here we come! (sooo.....I can dip my veggies in it, right? lol!)

Have you had the kale chips yet? OMG! So many possibilities. And sooooooooooooooooooooooo good. (I am trying to live vicariously through you, can you tell? ;))

[irishserra]

Your on! My first effort might need a little tweaking. I'm wondering if I should have spread it thicker or turned the temp down (it's on 105). There are some cracks, but it's still holding together well. It has have been in the dehydrator for about 5 hours. Not ready to flip yet.

tigger, your recipe is the best cheese sauce I've ever made. I opened a new brand of nutritional yeast called "Quantum Nutritional Flakes" from Premier Research Labs. SOOO much better tasting than the bulk brand I was using.

I was almost faithful to your recipe, but I did add 1/4 t. of turmeric to get more color. First I ate some with a spoon, then dipped broccoli in it, then put it on my last homemade cracker. When I put the cheese in the dehydrator I found the marinated eggplant chips (the few that were left) had reached the ultimate crispness. I finished them off with the cheese sauce as a dip (OMG, TOOOO GOOD!). There is about a half cup of cheese sauce left. It won't last past tomorrow. :)

I'll report back on the cheese slices tomorrow.

Thank you soooo much for sharing your recipe. :D



Oooooh...it certainly LOOKS like cheese...

I need to get some sheets for my dehydrator. I've been putting it off waaaay too long...

[Jessican]

I made something very similar to this today, only I took out
1/4 to 1/2 tsp ACV (apple cider vinegar) (or to taste)
1 slice of sundried tomato, softened (or 2 tsp tomato paste if that is all you have on hand)
1/4 tsp mustard powder

and used 1 tsp braggs, a few shakes of paprika and a baby orange bell pepper oh it was SOooooooo good. I've got cheesy cauliflower in the dehy but I saved some to dip some veggies in for lunch. I'm in heaven. Thank you for the idea! jalepenos sound amazing too.

[Moretta]

Love all the different versions of the cheeze sauce.

Thanks for sharing.

[RawKnitster]

Ok, now I am going to have to put my thinking cap on. heh.
Those cheez slices look tasty...:D Great idea!

There is a recipe floating around for cauliflower popcorn. Did it dehydrate crispy and cheezy like cheezy popcorn? Ohhhhh, THAT would be fantastic.

I am trying to be simple raw. Or at least mostly so, but now I think I will have to try some of those add-ins. Pepper jack would be good. Jalapeno's here we come! (sooo.....I can dip my veggies in it, right? lol!)

Have you had the kale chips yet? OMG! So many possibilities. And sooooooooooooooooooooooo good. (I am trying to live vicariously through you, can you tell? ;))

The cheez slices were excellent. I made another batch of cheeze sauce and coated bite size pieces of cauliflower and broccoli. It was best after just 2-3 hours in the dehydrator. I did let some of it dehydrate for 24 hours, the cauliflower was good, but rich. The yeast flavor was instensified by dehydration. Still, it reminded me (in a good way) of Kraft macaroni and cheese from a box. The broccoli was too tough.

I had set aside some sauce to make more cheez slices when one of my two teflex sheets was not in use....but I couldn't wait. I ate the sauce as a dip for zucchini. :)

[anniez]

I just made this for the third time and ran into a problem. It is way runnier than it has ever been. I added more cashews, but it is still too runny. Any suggestions?

I really LOVE this cheeze!

Annie