Once I discovered that I could drizzle fresh, even raw veggies with a luscious, gooey non-dairy cheeze sauce without wondering which thigh it would show up on first? I was happy with life.
This sauce is that good. Okay, maybe not life shattering but it is just that healthy and versatile. You’ll never go back to Velveeta once you’ve whipped up a quick batch of cheeze sauce like this one. My version is adapted from Jill McKeever’s version which is based on a friend’s version who got it from a friend. Yeah, it’s been around some and now I’m sharing my tweaked version with you all so you can share it with a friend and amaze your family in a few weeks at your holiday meal. You’ll be pouring copious amounts of gooey cheeze on your families veggies with a smile on your face this year.
Regular Velveeta cheese contains milk, water, milk fat, whey, whey protein concentrate and milk protein concentrate. These ingredients make up the bulk of the product. Enzymes and cheese culture are included to aid in the manufacture of the cheese — these ingredients are bacterial agents that determine the taste, texture and appearance of cheese products. Velveeta cheese contains alginate, an emulsifier found naturally in brown algae. Sodium citrate adds a tart flavor in addition to acting as a preservative and acidity regulator.
Not exactly a ‘cruelty-free’ product, eh?
My cheeze sauce is actually ‘Oil-Free’ and contains Onion, Oats, Mylk or Water, Nutritional Yeast, Tomatoes, Lemon, Turmeric, Arrowroot and Salt.
Today I’m using this wonderfully flavorful cheeze sauce to kick up some plain old beans and Brussels Sprouts, nested comfortably inside some steamed Savoy cabbage leaves. A fancy Holiday presentation that is sure to ‘Kick-Ass’ at your dinner table. The green beans and Brussels spouts are lightly seasoned with smoked paprika, brown mustard and a little fresh orange juice, then baked until the edges are lightly browned * maybe 20 minutes or so at 400.
Before you bake the Brussels, you’ll want to blanch them a bit to help cook them through and keep them from turning bitter. You’ll find a full post on Brussels Sprouts and preparation in my previous post HERE.
Save your blanching water to steam the cabbage leaves later on. Cabbage is actually a bit healthier for us when it has a steam bath prior to eating it. Its great raw for sure, just even better steamed.
While your filling veggies are baking in the oven. Heat up your Brussels Sprout’s water to a soft boil and drop in your Savoy Cabbage leaves to soften the thicker center vein a little and then stack them onto paper towels to absorb any excess water.
I would suggest not using the most outer leaves of the cabbage and try to find leaves that don’t have holes or folds in them as well for better wrapping.
When the beans and Brussels are cooked, simply fill your cabbage leaves with a few spoonfuls of the baked vegggies. Wrap each cabbage leaf around the cooked veggies and pin closed with a toothpick to allow the heat of the beans and Brussels to steam and soften your cabbage.
Then just before serving, drizzle with a bit of cheeze sauce and be amazed at what you’ve done!
- 1 cup Rolled Oats
- 1/2 cup Nutritional Yeast
- 2 Tbs. Arrowroot or Cornstarch
- 1/2 tsp. Turmeric
- 1 teaspoons Salt
- 1 can Diced Tomatoes
- 1/2 Onion
- 4 cups Water or Unsweetened Non-Dairy Milk *plus more for thinning as desired
- 4 Tbs. fresh lemon juice
- Combine all ingredients in a food processor or high speed blender and pulse until smooth, about 30 seconds.
- Transfer your blended sauce to a sauce pot and heat slowly over medium heat for 5 - 8 minutes, stirring constantly to prevent the sauce from sticking to the bottom of your pan. Heat until the sauce thickens and bubbles.
- Remove from heat and serve over veggies, chips, or cool completely and store in a glass jar in the fridge for up to 2 weeks or in the freezer for 6 months.
- Makes about 1 Quart of sauce. Each time I reheat this sauce, I added in a bit more mylk so it actually made more than just 1 quart.
- Mix some sauce with salsa for a Mexican flavor or serve it over Pasta and veggies for an Italian Holiday meal.
- And you can always just use it as a dip for chips on it's own.
More from my site
- ‘The Rawsome Vegan Cookbook’ Giveaway, Emily’s Almond Cookies and a fabulous bonus from Gena Hamshaw @Choosing Raw
- Fifteen Minute Cranberry Christmas Jam