Update: February 5, 2018.
We use this so often, and for so many different comfort food recipes, we’ve rebranded it as the Mother Mix.
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Mostly meatless, plant-based + vegetarian recipes for all eaters
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[…] cheeze in about 4 minutes – 1 in the blender, plus 3 on the stove. It’s based on my easy cheeze sauce recipe with just two added ingredients – hot chili powder (of course!) and smoked sea salt […]
This is such a good idea! I’ve been missing cheesy pasta since having to go low dairy for my health, so this might be the perfect alternative 🙂
Thank you! I’ve done lots of cheeze with whole cashews and even though I have a great blender I always still had lumpy bits. I thought there had to be a better way! I hope you like it – it’s really a very basic recipe, def good on its own, but perfect for adding stuff too. Let me know how it goes! And look out for Spinach Dip coming soon, which is a riff off of it!
[…] want to make the whole menu, there’s a vegan-friendly hot chili grilled cheese, based on my amazing 4 minute cheeze sauce, a fun vegetarian grilled cheese, and a bacon-buttered version for the carnivores among us. And, […]
[…] the mentality that got me to invent the 4 minute cheeze sauce that is the base of this spinach dip recipe. Yes, 4 minutes from start to […]
[…] recipe uses my revolutionary 5 ingredient, 4 minute cheeze sauce. If you’re in a hurry, you can just roast some cauliflower, pour the cheeze sauce on top and […]
[…] 4 MINUTE CHEEZE SAUCE […]
[…] you just want to experiment with the sauce to see if you like it, see this post for the original sauce recipe. It makes about 1/3rd of a cup and it’s great on […]
[…] cheeze sauce mix on hand. But even if you don’t and you have to make the cheeze sauce from scratch, it’s still fast. My cheeze sauce is made from 4 simple ingredients, including almond flour […]