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Sunday, July 21, 2013

Cheeze Sauce-Revisted


You might remember a few months ago i did a vegetarian cheese using garbanzo beans. It was okay, but nothing compared to my new one! This recipe is probably one that I am most proud since starting my blog. It started out as a quick topping for potatoes and took on a life of its own once I tasted it and realized how yummy it was and how much it tasted like queso. If you are looking for what it tastes like, just like that queso you can get at Chilis just, you know, better tasting and better for you! Kid-friendly as well! Need to sneak in more veggies do this! You can't tell the difference. The carrots give it a sweetness, the potatoes give it thickness and the nutritional yeasts gives it the cheesy nutty flavour that is so yummy! Super inexpensive to make and relatively easy and quick you will be smiling with joy as others wolf this down thinking it is real queso.




Shopping List
  • 5 OZ Carrots (peeled)
  • 4 OZ Onion
  • 1 OZ Garlic
  • 8 OZ Potato (you decide on peeled or unpeeled)
  • 2 TBSP Unsalted and Organic Butter
  • 1 1/2 Cup Water
  • 1 1/2 Cup Goat Milk
  • Spices
  • 1 TSP Salt
  • 1/4 Cup and 2 TBSP Nutritional Yeast
  • 2 TBSP Chilli Powder
  • 1 TBSP Cumin

Hardware
Medium sized pot with lid
Measuring Cup, TBSP, and TSP 
Stir Spoon
Cutting Board
Sharp Knife
Garlic Press
Stick Blender (or something similar)
Time 1 Hour
Prep 5 Minutes
Cook 45 Minutes
Yield About 10 and a half servings/1/2 cup serving size

Time To Get Cooking!!!
Dice your onions, carrots and press your garlic
Melt the butter in the pot
Once the butter is completely melted pour in the carrots, garlic and onions
Saute around
Cover with a lid and stir occasionally
Let cook until onions are practically transparent
Dice up potatoes
Add in water, milk, potatoes and spices
Bring to just boiling
Let cook for 45 minutes, stirring occasionally
Once the carrots are soft throughout grab your stick blend
Turn the heat onto low and start purring the mixture
Once the mixture is smooth, leave on stove so that it can stay warmed throughout and allow the flavours to meld
Remove from stove after 5 minutes and serve!

Serving
Use as dip, on tacos, in mac and cheese, enchiladas, etc anywhere where cheese is needed or requested!

Storing and Reheating
Use a leftover glass jar with lid that has been washed well. Store in fridge for up to 11 days.

Nutritional Information
Calories 89
Fat 4g
Carbs 11g
Protein 5g

Cost Information
Recipe Cost:$2.20
Cost Per Serving:$0.21

Tricks
Eat it all!








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