RECIPE: The Cheesiest Cheese Sauce Ever
If you're interested in switching to a plant-based diet, don't worry about having to give up cheese. There are so many delicious, veg cheese recipes for you to try! In the first of our new "THL Cooks" series, we have a recipe for a creamy cheese sauce that you can put on macaroni, nachos, or anything else your heart desires. Give it a try and let us know how much you love it!
2 1/2 cups (570 ml) water
2 cups (12 ounces/340 g) peeled and cubed kabocha or butternut squash
1 large russet potato, peeled and cubed
1/4 cup (50 g) arborio rice
2 tablespoons (30 ml) olive oil
1/2 cup (80 g) chopped onion
1/2 cup (75 g) chopped red bell pepper
4 cloves garlic, roughly chopped
1/2 cup (71 g) sauerkraut
1/4 cup (60 g) tahini
2 tablespoons (30 g) Dijon mustard
1 tablespoon (15 ml) white wine vinegar
2 1/2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
In a large saucepan, combine the water, squash, potato, and rice. Cover and bring to a boil. Reduce to a simmer and cook for 10 minutes, or until the squash is fork tender. Do not drain the water.
Heat the olive oil in a medium skillet over medium heat. Add the onion, bell pepper, and garlic. Sauté for 3 to 5 minutes, or until soft and fragrant.
In a high-speed blender, combine the sauerkraut, tahini, mustard, vinegar, salt, black pepper, and paprika. Transfer the contents of the saucepan (including the water) and the contents of the skillet to the blender. Remove the plug from the lid of the blender and place a dish towel over the hole to allow steam to escape. Blend on low and increase the speed until the mixture is creamy and smooth, about 2 minutes. Serve warm on recipes as needed or toss it with steamed broccoli or your favorite vegetables!
Store in a sealed container in the refrigerator for up to 5 days. Reheat in a saucepan over low heat when needed.
For more recipes, visit our friends at veganroadie.com!