Everyone and their dog have a faux cheese sauce these days. I am no different. I have tried one other and found it thin and bland. I modified it but still didn’t have the flavour I like. I have watched a few YouTube videos with various different takes on cheeze sauce and found some inspiration.
Of course I wanted it to be oil-free. I hoped for nut-free. I wanted some deep flavour, creamy texture, and vivid colour. I wanted it to be healthy, low calorie, and low fat. I think I have succeeded.
Cheezy Sauce
Ingredients
- 1 whole butternut squash
- 2 roasted red peppers (not oil packed)
- 2/3 cup nutritional yeast
- 1/2 tsp garlic puree
- 1/2tsp vegetable bouillon powder
- Black pepper to taste
- Soya milk to thin out
Method
Cut the butternut squash lengthwise from stem to base. Roast the squash cut side down on a baking sheet with silicone mat. About 40 min at 200C / 400F usually does the job.
In a blender place the flesh of the squash with all the other ingredients. Blend until smooth. Add soya milk as needed to get the smoothness you like. I used probably less than 1/2 cup to get my thicker texture.
The taste is kind of rich and smoky. This didn’t suit my eldest but my husband felt it tasted like queso. For me it was that depth of flavour that one me over immediately.
Nacho Cheezy Sauce
Ingredients
- 500g roasted butternut squash
- 1 whole roasted red pepper (I use jarred)
- 3/4 cup nutritional yeast
- 1/4 tsp white miso powder
- 1/2 tsp garlic purée
- 1/2 -1 tsp ground black pepper
- 1tsp vegetable bouillon powder
- 1 cup or so of soya milk (add until you get the consistency you like
Method
Blend all ingredients until smooth adding more milk if needed for your preferred consistency. I blended for a good couple of minutes.
This sauce is much richer that the first one. My son took a taste and immediately said it made him think of nachos. The other one is nice and more neutral. Both have no added fat or nuts.
I am looking forward to trying this in a mac and cheese type recipe. I am certain I will enjoy this on a burger in the future as well. My first use of it was on roasted potatoes and I couldn’t have asked for better.
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