Your new plant-based pantry staple: 4 minute cheeze sauce mix

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4 minute cheeze, cheeze, egg free, gluten free, plant-based, reducetarian, sugar free, vegan, vegetarian

End soaking now!

End complicated recipes that you have to plan ahead for, now!

Join the revolution and make the fastest, most versatile plant-based cheeze sauce ever.

Choose between two recipes:

The difference between cheeze sauce mix and cheeze sauce

The difference between the two recipes is just water and the quantities of ingredients. The dry-mix makes multiple servings of cheeze sauce. Think of the dry-mix as similar to a store-bought pancake mix. You want some pancakes. You find the pancake mix in your cupboard, add water, cook, enjoy your pancakes. It’s the same idea with the cheeze sauce mix! You want some cheeze sauce. You find the cheeze sauce mix in your cupboard, add water, blend, cook, and then enjoy your sauce.

Continuing our analogy, if you want some pancakes but don’t have any pancake mix on hand, you combine together flour, sugar, baking powder, and all of the other ingredients to make your pancakes. You’re just making a one-off batch of pancakes. Same idea with the cheeze sauce recipe. Use it if you just want to make a one-off batch of cheeze sauce.

Whatever your starting point, 4 minute cheeze sauce is super fast and super versatile! You can enjoy it as is, drizzled over veggies, or pour over your favourite pasta. Alternatively, you can use it many plant-based recipes, from soups to quiche to casserole. I’ve posted several recipes and will add more regularly. You can find them quickly on my site by browsing by the 4 minute cheeze category.

I hope you like it!

Recipe 1: 4 Minute Cheeze Sauce Mix

Background Information

What you’re about to read is part hyperbole, part truth. See if you can decipher which is which.

  1. Four minute cheeze sauce mix is made of 4 simple, all natural ingredients.
  2. It’s a versatile, plant-based, gluten-free, soy-free mix that allows you to create cheeze sauce in minutes.
  3. Four minute cheeze sauce mix may cause sudden onset of Kitchen Pirouette Syndrome, a rare, impermanent and harmless impulse to twirl vigorously around your kitchen, proclaiming: Where have you been all my life!??
  4. It makes a great pantry staple for vegans, plant-based eaters, the dairy-free, and reducetarians. {People who eat animal products but aim to reduce their consumption of them.}
  5. Creating the mix itself requires 1 bowl, 1 spoon, and measuring cups. It requires no soaking of nuts, no peeling and boiling vegetables, not a single time-consuming process.
  6. Turning the mix into sauce takes about 4 minutes.

I purposively made this sauce mix on the mild side so that it will work with a lot of different foods and flavours.

I hope you’re as happy with this mix as I am!

PIN_5 minute cheeze sauce mix_orange_grilled_veggies (2)

Slideshow

Here’s a fun slideshow for the visual learners, with pics of some of the great recipes that you can make out of the cheeze sauce. I’ve got something for everyone from soup to quiche.

This slideshow requires JavaScript.

Check out that versatility!

I’ve got recipes for Quicky Spinach Basil Pasta,  Corn Chip Casserole: Two Ways,  Cheezy Roasted Cauliflower with Smoked Almonds and Dates, hot chili grilled cheeze, this awesome dairy-free spinach dip, Easy Cheezy Broccoli Soup and Stovetop Green Bean Casserole. And there’s more to come!

I’ll be adding new recipes regularly. You can always find them easily by browsing the 4 minute cheeze category on my site.

Recipe for Dry Mix

Ingredients

  • 4 1/2 cups of almond flour {also called almond meal, or superfine almond flour, or blanched ground almonds. If you buy Bob’s Red Mill brand of superfine almond flour this is the whole bag. This is not a sponsored post!}
  • 1 1/2 cups of tapioca flour {also called tapioca starch}
  • 3/4 cup of nutritional yeast
  • 1 1/2 tablespoons of salt

Instructions

  1. Combine all ingredients in a large mixing bowl and then transfer to sealable container.
  2. Store in the pantry. Depending on the freshness of your ingredients this should keep for at least 2 months. You can also store it in the freezer if you think you will use it infrequently. {Please note, I have not yet tested freezing it, but the ingredient packages indicate that they can be stored in the freezer. I will be testing this!}

Instructions for Turning Dry Mix into Sauce

To use:

  • To make approximately 1 1/4 cups of sauce, you need 2/3rds of a cup of the mix and 1 cup of water.
    1. Optionally, for the smoothest sauce, put the mix and water in a blender and blend for about 60 seconds on high. {I typically do blend this. However, depending on whether you are using it in a recipe, which may call for blending itself, you might skip this step as it will be blended later.}
    2. If you used a blender, pour the sauce into a small saucepan. Otherwise, just put all the ingredients in the saucepan and stir well.
    3. With the heat on medium high, cook the sauce, stirring constantly. Turn down the heat if it starts to boil. It may go through a quick phase where it looks like it is curdling. This is normal. Keep stirring and it should be fine. Once stretchy and thick, turn off the heat. This takes me about 1.5 minutes but I have an induction cooktop which heats up really quickly. Yours might take a bit longer to heat but the cooking time should be just a few minutes. If you double the recipe, it will take a bit longer to cook.

See also this handy infographic that summarizes all of the important details.

Here’s a 3 second video that’ll give you an idea of the appearance and consistency of the finished sauce.

Add Ins and Timing

Depending on what you are serving it with, when you make your sauce you might want to add more nutritional yeast to up the cheezy factor, and/or you might want to add herbs and spices, such as garlic powder, chili powder, or some nutmeg if you want it to taste more like a bechamel sauce. Add these into the blender.

You can also add other flavourings such as chopped fresh basil, minced jalapeños, sun-dried tomatoes. Add these during the cooking stage.

Storing the Cooked Sauce

You can store any leftover sauce in the fridge for at least a couple of days. Just reheat it over low heat, stirring to bring back the consistency.

Quick Reference Infographic

Note: February 8, 2018 – the infographic has been updated to reflect more accurate yields for the sauce. The previous version underestimated the yield size by about 20%.

4 minute cheeze sauce mix infographic

4 minute cheeze sauce mix infographic

Recipe 2: 4 minute Cheeze Sauce

Background Information

This recipe is for when you just want to make a one-off version of cheeze sauce.

There’s tons of cheeze sauce recipes online, but the ones that I’ve come across have numerous ingredients and if nut-based, typically require soaking or other preparation time. This recipe uses just 5 ingredients (including water and salt!) and takes less than 4 minutes to make. The not not secret ingredient is ground almond meal, which is used in place of the usual whole nuts.

Depending on where you live, ground almond meal might also be called almond flour or blanched ground almonds. It’s usually in the baking section of the grocery store. In my store, buying it as almond flour was the cheapest way to go.

I wanted this recipe to be fast and versatile enough to work with lots of foods and different flavours. It’ll be perfect anywhere you want a bit of stretch in your cheeze.

You can use as is, drizzled over veggies or your favourite pasta. Alternatively, you can use it as an ingredient in lots of recipes. Here are some ideas: Corn Chip Casserole: Two Ways,  Cheezy Roasted Cauliflower with Smoked Almonds and Dates, hot chili grilled cheeze, this awesome dairy-free Spinach Dip, Easy Cheezy Broccoli Soup and Stovetop Green Bean Casserole.

You can also just view the 4 minute cheeze category on my site to see all of the recipes I’ve created with it. I’ll be adding more regularly.

Recipe for Making Cheeze Sauce

Ingredients

Note: Feb 9, 2018. I have updated this to correct the yield amount for the sauce. 

Note: This makes about 1/2 of a cup. This is a good amount to make to drizzle over some veggies or for a grilled cheeze. If you want to make more, see the quick reference infographic below for measurements for larger amounts.

  • 1/4 cup almond flour {also called almond meal, or ground blanched almonds. I used Bob’s Red Mill Super Fine Almond Flour. This is not a sponsored post. }
  • 1/2 cup water
  • 1 tablespoon tapioca starch (also called tapioca flour). {This provides the stretchiness factor.}
  • 2 teaspoons nutritional yeast. Add more to taste. {This provides the cheesy undertone. If you’ve never used nutritional yeast, aka nooch, read about why vegans love it here, in The Elephant in the Room section.}
  • salt to taste {Dairy-based cheese is pretty salty, don’t forget that! Salt level is pretty personal but I’d suggest starting with about 1/4 teaspoon of regular table salt.}
  • optional:
    • dried spices such as garlic powder, chili powder, smoked sea salt (in place of table salt). Add these in to the blender.
    • other flavourings such as chopped fresh basil, minced jalapeños, sun-dried tomatoes. Add these during the cooking stage.

Instructions

  1. Optionally, for the smoother sauce, add all the sauce ingredients to a blender and blend for 60 seconds on high. {I typically do blend this. However, depending on whether you are using it in a recipe, which may call for blending itself, you might skip this step as it will be blended later.}
  2. If you used a blender, pour the sauce into a small saucepan. Otherwise, just put all the ingredients in the saucepan and stir well. With the heat on medium to medium high, cook the sauce, stirring constantly. It may go through a quick phase where it looks like it is curdling. Keep stirring and it should be fine. Once stretchy and thick, turn off the heat. This takes me about 1.5 minutes but I have an induction cooktop which heats up really quickly. Yours might take a bit longer to heat but the cooking time should be just a few minutes.
  3. Enjoy! It’s now ready to use to sauce up your veggies, use in grilled cheeze sandwiches, turn into a delicious plant-based spinach dip, etcetera!

Quick Reference Infographic

Depending on which recipe you are making, you may need more than 1 unit of the sauce mix. This chart provides a quick reference guide to the amounts.

4 minute cheeze sauce infographic

4 minute cheeze sauce infographic

What do you think?

I’d love to hear if you made this and what you ate it with! And let me know if I can help you use this sauce to simplify making your favourite cheeze/cheese based recipe.

Sylvia

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