Cheese is addictive.

I mean, really addictive! I wanted to go vegan for such a long time. I stopped drinking milk, eating sour cream and eggs. The one thing holding me back? Cheese. I’ve heard this same story from many vegans.

So what finally got me to quit? I thought I had a dairy allergy. I was getting migraines and nausea every time I ate dairy. It came up quite suddenly. And because I was eating a fairly simple diet at the time, it was easy for me to recognise that dairy was the culprit. I’ve since had allergy tests done (both the skin allergy test and the blood one) and it came up negative to dairy. I still know how it made me feel, so I avoid it altogether now. Dairy addiction = broken. Hooray!

Ash is another story. He is just as addicted to cheese as I was. Because of this cheeze recipe, he has cut back at least 50% on his cheese intake. Yep, it’s that good.

So now me and Ash are addicted to vegan cheeze sauces. Much better! At least I can sneak veggies in these sauces.

You can use this cheeze on pretty much anything you would normally put mozzarella on – it’s so versatile. I’ve used it on nachos, tacos, burritos (yep, we like mexican), lasagna and pizza. It’s good. I think it would also go great as a cheezy pasta sauce too, although we have yet to try that one.

This cheeze sauce is soy free, and nut free if you make it with cauliflower and a nut free milk. The onion gives this sauce a nice sharpness that some cheeses have. And it of course features nutritional yeast. We love the taste of nutritional yeast (aka nooch). We use a brand called Lotus here in Australia, which I’m told is just a repackaged version of the American Red Star brand.

Mozzarella Style Vegan Cheeze

 

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This cheeze recipe is quick and easy, soy free, nut free and gluten free. Oh yeah, and vegan!

Author: Shae

Ingredients:

• 1 cup almond milk (or other non-dairy milk)
• ½ cup cauliflower OR ¼ cup raw cashews, soaked overnight
• ¼ medium red bell pepper/capsicum, roughly chopped
• ¼ brown onion
• ¼ cup nutritional yeast
• 2 Tbsp arrowroot powder
• 2 Tbsp grapeseed oil or extra virgin olive oil
• 1 Tbsp lemon juice
• 1 tsp salt

Method:

1. Add all ingredients to a blender and blend until completely smooth (I use a Vitamix).
2. Pour into a small saucepan and whisk over medium heat until thickened, about 3 to 5 minutes. The longer you leave it on the heat, the thicker it will become.
3. The sauce will continue to thicken as it cools.
4. Store in a jar in the fridge for 1-2 weeks. Just add to whatever your making (pizza, nachos) and heat like you normally would.

Notes:

If you find you have small bits of bell pepper skin in your sauce, you can roast the bell pepper and remove the skin next time. I don’t do this because it takes too long, and the Vitamix blends it up good enough.
You could try substituting the Arrowroot powder for Tapioca starch or corn starch, although I have not tried this.
Adapted from The Whole Life Nutrition Kitchen.

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