The result was homemade fast food comfort, reminding me of the instant mac'n'cheese we loved as kids - but way yummier and healthier!
Using tofu instead of ground nuts or nut butter makes for a lower fat, higher protein, cheaper and more satisfying recipe. Make this sauce nut-free by using plain unsweetened soy milk instead of Almond Milk.
Total Prep & Cook Time: 20 minutes
Yield: 8 Servings - approx 3 cups
Nutrition Data, 84g Serving (approx 1/3 cup): 61 cal, fat cal 27, 6g protein, 3g fat, 4g carb, 1g fiber, 198mg sodium, 1g sugars, low Cholesterol, good source zinc, thiamin, riboflavin, niacin, folate, Vit B6, B12. Estimated Glycemic Load 2
I like to heat garlic and spices in oil to mellow the flavors, but if you want a no-oil sauce, omit the olive oil, then just whiz everything in the blender and then cook the sauce on medium.
This sauce will turn out great even if you don't have the exact ingredients and proportions. Nutritional yeast is kind of essential, but if you don't have miso, use more nooch, if no lemon, add more vinegar and so on. Adjust quantities to your taste.
This recipe will sauce a 16 oz pkg of pasta. If you aren't cooking that much pasta, tofu cheddar cheez sauce keeps well in the fridge for up to a week, for another meal.
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