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We’ve been having fun with Miyoko Schinner’s cookbook, Artisan Vegan Cheese. So far we’ve made vegan and gluten-free sour cream, from a base of vegan and gluten-free rejuvelac. One of the things we love so much about this next recipe is how quick and easy it is. This is the perfect option for when you’re running late starting dinner, or just want something quick and easy so that you can relax the rest of the evening.
Vegan and Gluten-Free Low-Fat Chipotle Cheese Sauce
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
1 cup butternut squash, cooked and mashed
3/4 cup plain, unsweetened vegan yogurt
3/4 cup water
1/2 onion, quartered
5 tbsp nutritional yeast flakes
1/4 cup raw cashews
3 tbsp tapioca flour
1/2 chipotle chili in adobo sauce
1 tsp salt
Put all of the ingredients into a blender, and blend until smooth. Pour into a medium saucepan and cook over medium heat, stirring frequently for 2 to 5 minutes, until thick. If you’d like it a little spicier, you can add more minced chipotle chili.
This chipotle cheese sauce would be a delicious addition to broccoli, nachos, or over rice noodles for a delicious and easy macaroni and cheese.
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