Sunday, September 2, 2007

Cheeze, finally.

After five months of experimentation, I think I've finally found our definitive cheeze sauce recipe. The first draft of this tomato/nutritional yeast based sauce was made (in desperation) with tahini. It was good, but I was pretty sure that it could be better. The cashew butter that Mason brought home from work the next day was the perfect replacement. The tomatoes give this sauce a sharper, more nacho-y tang than the average flour based sauce. We've already finished off two batches of this via the above cheeze-y kale and rice, two types of macaroni and cheeze and numerous grilled cheeze sandwiches.

Nacho Cheeze
3/4 c. canned diced tomatoes
3/4 c. nutritional yeast
2 T. lemon juice
2 T. cornstarch
1 T. chili powder
1 T. garlic granules
1/2 T. onion powder
1 tsp. cumin
1/4 tsp. cayenne pepper
3 T. cashew butter

Combine first nine ingredients in a food processor and pulse until well combined. Scrape sides of the bowl. Add cashew butter and process until smooth and creamy. This sauce is best when combined with something warm (pasta, rice, etc) or when heated just a bit, but we've eaten quite a bit of it straight from the bowl.

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