Friday, May 20, 2011

Cruciferous Veggies with 'NO-Cheese" Sauce

2 tbs. wheat free soy sauce
1 tbs. lemon juice
2 ½ tbs. raw cashew or sunflower butter
Dash of cayenne pepper
1/3 cup nutritional yeast flakes
2 tsp. potato starch
½ tsp. onion powder
Dash of garlic powder
1/3 cup almond milk

  • Combine all ingredients in a small saucepan and gently heat.
  • Stir frequently to avoid lumps and burning.
  • Add extra yeast or potato flour if too runny or almond milk if too thick.
  • Once the ‘sauce’ is as thick as you like, it’s ready to serve over enchiladas, pasta, vegetables, and nachos or for a cheese base for a baked casserole.
  • We suggest not cooking it too long, however. Heat kills!

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