Chipotle Cheesy Sauce
Most vegan cheesy sauces have a lot of nuts (usually cashews). Some people are avoiding nuts for various reasons (ex: allergies, weight loss, heart disease), and this sauce calls for heart-healthy hemp seeds along with tofu! It is wonderful used in the Chickpea and Greens Mini Frittatas, but also makes a great slightly spicy mac & cheese (bean pasta recommended). Serve over baked potatoes, steamed veggies, drizzled on Mexican casserole dishes or your favorite bean/veggie/grain bowl combination.
Servings: 2 cups
Ingredients
- 1 cup firm tofu well drained then crumbled
- ½ cup hemp seeds or raw cashews or a mix of both
- ¾ cup raw or bottled red or yellow bell pepper chunks about 1/2 medium/large
- ½ - 1 cup raw zucchini chunks about ½ of a small zucchini
- 2 tablespoons light miso or 1/2 teaspoon salt
- 2 tablespoons nutritional yeast
- 1 - 2 tablespoons apple cider vinegar or lemon juice
- 1 teaspoon Smoked paprika
- ½ teaspoon each: turmeric, garlic powder & onion powder
- ½ teaspoon chipotle ground (or crushed red pepper flakes)
- 1-2 tablespoons water or unsweetened non-dairy milk just as needed
Instructions
- Place all ingredients in a blender and blend until very smooth, adding water by the tablespoon as needed to help the blades process the mixture.
- Taste and adjust seasoning as you like, adding additional apple cider vinegar for more tanginess or more spices to taste.
Notes
CHEF’S NOTES
Leave out the chipotle and smoked paprika for a plain cheesy sauce.
Leave out the chipotle and smoked paprika for a plain cheesy sauce.