Recipe by smallstream
Found this somewhere on the 'net but can't figure out where, so someone else deserves the credit for it but I'm not sure who. Omnivores in my life love this stuff too, so it's a good alternative to dairy for more than just vegans.
Top Review by Erogo P.
Too much of a garlic and onion flavor, (add a bit of chili powder and this would be a great enchilada sauce) I used double the amount of tapioca starch in it as I have a corn allergy. Might try again reducing the onion and garlic to 1/2 tsp onion 1/2 clove - 1 clove garlic. and use a cashew milk instead of water. I will post when I try again. Also thinking I might try a higher protein version using 1.5tbsp pea protein instead of the oats to reduce the carbs and up the protein at a later date.....Any thoughts on a psyllium husk in it as thickening agent? Seen this done in almond cheese before and wondering how it would work with this.
- 1 cup water
- 2 cloves roasted garlic (I buy fresh and roast it myself in a skillet)
- 2 tablespoons fresh lemon juice (or the kind in the plastic lemon)
- 2 tablespoons tahini (more you use the cheesier it gets)
- 1⁄4 cup nutritional yeast
- 3 tablespoons quick-cooking rolled oats
- 1 tablespoon cornstarch
- 1⁄8 teaspoon dry mustard
- 1 1⁄2 teaspoons onion powder
- 1⁄2 teaspoon salt or 1⁄2 teaspoon sodium-free seasoning
Directions See How It's Made
- Put it all in a food processor or blender, and process til totally smooth.
- Put in a saucepan and cook over medium heat, stirring constantly until smooth and thick.
- This will thicken to a spread if you let it but I find that adding more water if that happens makes it gooey again so it works well on pizza.
- If you're going to let it sit while you put the pizza together, stop cooking when it's still a bit thin and cover the pot.
- POINTS: 6 points for the entire amount.
- Just divide it into however many servings/slices you made.