Spartan Cheese-Like Sauce
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"You can also try a variation of this sauce by adding fermented nut pastes which develop lovely cheese qualities. Summer squash can be used in place of the cauliflower. For a totally vegan meal, try using lentil pasta."
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Ingredients35 m servings 457 cals
Original recipe yields 2 servings
- Melt the margarine with the sesame oil in a skillet over medium heat. Add garlic and onion, and cook until it smells good. Stir in flour, and cook for one more minute. Remove from heat, and set aside.
- Bring one inch of water to a boil in a saucepan. Add cauliflower, and cook for 10 minutes, or until very tender. Drain, and place in a blender along with the onion and garlic mixture, miso paste, yeast, cider vinegar, and red peppers, if using. Process until smooth, adding a bit of water if necessary to get things moving.
- Pour the blender mixture back into the skillet, and turn the heat to medium. Stir together the cornstarch and rice milk; mix into the sauce. Bring to a simmer, and cook to desired thickness. If the sauce becomes too thick, add a bit more milk. Season with hot pepper sauce, and adjust flavorings to suit your taste. More red peppers will make a sweeter sauce, more vinegar will take away some sweetness. Serve over your favorite pasta.
Per Serving: 457 calories; 27.7 g fat; 32.9 g carbohydrates; 25.9 g protein; 0 mg cholesterol; 904 mg sodium. Full nutrition