Prep 30 mins
Cook 15 mins
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.
- 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
- 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.
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.
I made this for use in lasagna this evening. It cooked up really nicely. I liked the consistency, but I thought the flavor was not well-balanced at all. I found it too garlick-y, and too nutty. It overpowered my lasagna, and I had a hard time finishing it. It's a good base for a recipe, but I'm going to try toying around with the ingredients to achieve a more well-balanced and mozzarella like taste.
The BEST vegan pizza I've ever had! I love it and will be making it again again. My non-vegan husband agreed that it was really good. I poured it over a pizza crust with tomato sauce, mushrooms, and spinach, then sprinkled pine nuts on top of the cheese sauce. Thank you for posting!