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yeasty cheeze

Can't remember if I got this idea off this list or made it
up - forgive me if I've stolen it from one of you!

I just take a box of silken tofu add about 1/4 tsp onion
granules (a little courser than onion powder and better
tasting), dash of veggie worcestershire or Bragg's aminos,
envelope of G Washington seasoning/bouillon (could use a
cube melted in a bit of hot water), 1 tsp of good mustard,
something red (some roasted red pepper with a little of its
juice if it's the jarred kind, 1 T ketchup, salsa, or 1 tsp
tomato paste), and 1/4 to 1/2 c (sometimes even more!) of
nutritional yeast and process or immersion blend till smooth
and creamy.

I use this all the time mixed with extra salsa with tortilla
chips, or nachos, or without salsa for a lovely cheezey
sauce for veggies and baked potatoes.  I used to love cheese
and now I love this instead although it isn't the same.
Very yummy.  Of course I'm sure I never use these exact
quantities and I make it different every time, but that's
just my style.  I whip up those boxed tofus into all sorts
of nice saucey things.

Hope this gives you all some ideas,
Kathryn in summery NH