Thickeners?

[CosimaMoon]

What are some raw thickeners? I've been making this mind-blowingly delicious nacho cheeze sauce, a recipe I got from Vegweb, but it uses cornstarch to thicken. Other than that, it can be made raw, I'm just not sure how to substitute that ingredient other than flour or arrowroot. Any suggestions??

[AllergyGirl]

Flax seeds will make a gel in liquid, so a little would thicken, although a lot would make it more like jelly. You can also try psyllium husk - that would be more tolerant and less likely to make it too thick and jelly-like.

[Eva]

You could try mixing in some chia as well... or irish moss. I like to use irish moss to thicken cheesy foods...

[CosimaMoon]

Will any of these really alter the flavor? I know flax will, and I can't see it tasting good at all with that in there.

[AllergyGirl]

Psyllium won't change the taste. I've never used irish moss, so I'm not sure about that.

[DebB]

This sounds really good - would you give a link or post the recipe please? *Ü*

[CosimaMoon]

This sounds really good - would you give a link or post the recipe please? *Ü*

Here's the cooked version--if one of the raw thickeners work then it'd be pretty easy to change to raw, but these are the original instructions:

Nacho Cheeze Dip

1/3 cup nutritional yeast
1/4 cup cornstarch
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2-3/4 cup water
2 tablespoons vegan margarine (I used raw oil instead)
1 1/2 cups salsa

Mix dry ingredients in a pot. Add water and whisk over medium heat until thick. Take off heat and stir in oil and salsa.

I'll have to try the psyllium--is there a way to prepare it before you put it in something? I've used it in a recipe or two before and it didn't seem to do anything, so maybe I"m missing something...

[Cottonball McFluffy]

Is there any way to replace the nutritional yeast? I noticed it doesn't agree with me at all, not even in small amounts. My face is all bloated from the sweet potato chips I used them on yesterday.

[Eva]

Will any of these really alter the flavor? I know flax will, and I can't see it tasting good at all with that in there.


Psyllium won't change the taste. I've never used irish moss, so I'm not sure about that.

Irish moss won't change the flavor. It just thickens. I love that stuff!


Is there any way to replace the nutritional yeast? I noticed it doesn't agree with me at all, not even in small amounts. My face is all bloated from the sweet potato chips I used them on yesterday.

Me too! Nutritional yeast (I've tried several brands) just tastes like chemicals to me, and it gives me the bloat. I'm sensitive to non-raw stuff more than I used to be, though... In any case, I find that a raw-ish chickpea or adzuki bean miso (no soy!) mixed with some fresh red bell pepper do a great job of imparting the cheesy flavors. You have to really play with the amounts, though. But it's worth it!

[CosimaMoon]

Irish moss won't change the flavor. It just thickens. I love that stuff!



Me too! Nutritional yeast (I've tried several brands) just tastes like chemicals to me, and it gives me the bloat. I'm sensitive to non-raw stuff more than I used to be, though... In any case, I find that a raw-ish chickpea or adzuki bean miso (no soy!) mixed with some fresh red bell pepper do a great job of imparting the cheesy flavors. You have to really play with the amounts, though. But it's worth it!

That's a really good idea! Do you have any idea of the amounts?? Does it have to be that specific miso? I have some unpasteurized brown rice miso.

Where do you get Irish moss? Is it expensive?

[renerdrat]

Here's the cooked version--if one of the raw thickeners work then it'd be pretty easy to change to raw, but these are the original instructions:

Nacho Cheeze Dip

1/3 cup nutritional yeast
1/4 cup cornstarch
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2-3/4 cup water
2 tablespoons vegan margarine (I used raw oil instead)
1 1/2 cups salsa

Mix dry ingredients in a pot. Add water and whisk over medium heat until thick. Take off heat and stir in oil and salsa.

I'll have to try the psyllium--is there a way to prepare it before you put it in something? I've used it in a recipe or two before and it didn't seem to do anything, so maybe I"m missing something...

does that seriously taste like cheese?? And what do you eat it with?

[RawKnitster]

I would use Irish moss. If properly washed and soaked it will thicken without adding flavor or texture. A good way to eat more sea vegetables. :)

After washing and soaking chop it up and blend it with an equal amount of water until thick and creamy with no little chunks left in it. Then add the rest of the ingredients and blend until smooth. I'm guessing the salsa would go in last and just get pulsed until combined???

[Eva]

That's a really good idea! Do you have any idea of the amounts?? Does it have to be that specific miso? I have some unpasteurized brown rice miso.

Where do you get Irish moss? Is it expensive?

I get Irish moss from a local guy in Florida when I'm there. http://vivalaverde.net/ <--------- That's his website. Maybe you can ask them?

As for the miso, I prefer South River and get the chickpea or azuki. I believe it does still have the unpasteurized brown rice in it as well. I rarely use it, but it does add some depth I really like when needed. :)

[klomasius]

Chia seeds will also not alter the favour. :)

[streetsurfer]

slippery elm - neutral flavored. Like chewing a toothpick if you were to taste it alone.