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Cheese-Free Cheese Sauce 
(with legumes)

This cheese sauce is dairy, gluten and nut free.

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I got thinking about what it would be like to love cheese but have to give up both dairy and nuts?

 

The recipe I have here on the DRK website that uses cashews wouldn’t be appropriate then, would it?

 

So I came up with yet another version of the recipe that uses white kidney beans instead of cashews.

 

And it works great! Here it is:

Ingredients:

  • 1 can white kidney beans, drained and rinsed

  • ½ cup water

  • ½ cup nutritional yeast (you need more than the previous recipe in order to really bring up the cheesy flavor)

  • 1 tsp each salt and garlic powder

  • ¼ tsp each paprika and turmeric

  • 3 Tbsp lemon juice

Directions:

In a blender or food processor, puree the beans with ¼ cup of the water until smooth. That’s about half of the water at this point.

Add nutritional yeast, salt, garlic powder, paprika and turmeric. Puree again until well blended.

Add the rest of the water and the lemon juice. Blend again until smooth. Adjust the salt as desired.

This recipe makes about 2 cups of sauce.

You can refrigerate the sauce in a lidded container – a mason jar works great.

Use it on bread or crackers as a spread, raw vegetables as a dip or on cooked veggies as a sauce.

You can also reheat the sauce to warm it but be careful. Do not microwave as the sauce will thicken and be gummy in texture. Instead, heat a portion in a metal bowl over a pot with steaming water.

Alternatively, use hot water when you make the sauce to serve warm as soon as you make it.

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