Date: Thu, 28 Sep 95 6:57:33 CDT
I have to admit, I was very skeptical that this sauce would really
satisfy my cheese cravings. But it does! It is SO delicious and
cheesey-tangy. I tried it the other night as "Welsh Rabbit" over
toast with green peas on the side. I even gave it to my 12-year-old
son as a dip with tortilla chips. He thought it was great, and was
certain there was an abundance of cheese in the dip. I think this
recipe would be a good recipe for "fooling" SAD eaters at potluck
Golden Cheaze Sauce
Non-dairy and very low-fat, with a taste similar to American or mild
cheddar cheese, it can be used as a cheese whiz.
1 1/2 c. great northern beans, cooked (or one 15.5 oz. can)
6 T. nutritional yeast
1/4 c. pimiento pieces (or 1/4 c. chopped, cooked sweet red bell pepper)
juice from one freshly squeezed lemon
1 T. low-salt shoyu or tamari
1 t. onion powder
1/2 t. any type of prepared mustard
1/2 t. salt
In a blender, mix all ingredients until very smooth. Refrigerate and store
in a sealed container.
Spoon Golden Cheaze over baked potatoes (with soy "bacon" bits), as a sauce
over vegetables, as a Welsh rabbit (add a little non-alcoholic beer and
Worchestershire sauce), and as a chili-con-queso when mixed with salsa.
Sprinkle over tacos and in enchiladas instead of dairy cheeses. Heated
with a little white wine and a pinch of nutmeg, it makes a filling fondue,
served with squares of whole wheat French bread. Mix with a cup of corn
kernels and diced celery for a hearty corn and cheaze soup.
6 - 1/2 cup servings, each:
Fat: 0.28 g (4%)
Carbohydrate: 12.25 g
Protein: 5.01 g