Holly Spindler
If you're interested in switching to a plant-based diet, don't worry about having to give up cheese.
If you're interested in switching to a plant-based diet, don't worry about having to give up cheese. We have a recipe for a creamy cheese sauce that you can put on cauliflower, nachos, or anything else your heart desires. Give it a try and let us know how much you love it!
Ingredients
175g butternut squash 1 large floury potato, peeled and cubed 560ml water 50g arborio rice 2 tablespoons olive oil 90g chopped onion 90g chopped red pepper 4 cloves garlic, roughly chopped 90g sauerkraut 90g tahini 2 tablespoons Dijon mustard 1 tablespoon (15 ml) white wine vinegar 2 1/2 teaspoons sea salt 1/2 teaspoon black pepper 1/2 teaspoon paprika
Instructions
In a large saucepan, combine the water, squash, potato, and rice. Cover and bring to a boil. Reduce to a simmer and cook for 10 minutes, or until the squash is fork tender. Do not drain the water.
Heat the olive oil in a medium frying pan over medium heat. Add the onion, bell pepper, and garlic. Sauté for 3 to 5 minutes, or until soft and fragrant.
In a high-speed blender, combine the sauerkraut, tahini, mustard, vinegar, salt, black pepper, and paprika. Transfer the contents of the saucepan (including the water) and the contents of the frying pan to the blender. Remove the plug from the lid of the blender and place a dish towel over the hole to allow steam to escape. Blend on low and increase the speed until the mixture is creamy and smooth, about 2 minutes. Serve warm on recipes as needed or toss it with your favourite vegetables!
Store in a sealed container in the fridge for up to 5 days. Reheat in a saucepan over low heat when needed.
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