Today’s prompt for JusJoJan is “cheese.”
Cheese is one of the things that makes it hard for me to be vegan. That and seafood. I can be vegan for lent, but so far, not forever. There’s a book called, Breaking the Food Seduction, by Dr. Neal Barnard, MD which explains the addictive nature of cheese. I heard Dr. Barnard speak about this at a convention years ago.
There are many vegan cheeses, and I have not tried them all. Some are better than others. I believe they are getting better. My husband David doesn’t like the vegan cheeses I’ve tried, but he’s okay with this cheesy vegan chickpea sauce I’ve been experimenting with. It tastes kinda like cheese and works well for casseroles, pot pies and scalloped potatoes.
Chickpea Cheese Sauce:
¾ cup Chickpeas (canned or home cooked with liquid)
¾ cup Non-Dairy Milk (almond milk, oat milk or other, plain and unsweetened)
¼ cup Nutritional Yeast
1 clove Large Garlic
½ teaspoon Salt
½ teaspoon Turmeric
¼ teaspoon Black Pepper (ground)
1 tablespoon Fresh Chives (snipped)
Mix it in a food processor or blender.
I tend to be creative and relaxed about measurement and use one can of chickpeas, extra garlic or garlic salt, and added a few tablespoons of olive oil. I used this sauce inside my Christmas lasagna and it worked well. But I confess to using real cheese from whole foods on top of the lasagna. I asked the whole foods cheese person about the most humane cheese they had since they didn’t have any that was “humane certified.” She said she’d visited the farm of the brand I used, and they seemed to care a lot about the cows. I am a work in progress.
My next venture is to figure out how to thicken the chickpea sauce for a pizza. (no oil?) I’m not going to use tomato sauce, but plan to put sliced tomatoes on top of the chickpea cheese sauce. We’ll see….
For more information on Just Jot January, visit out host, Linda Hill at the link below. Linda has shared some fun fictional tidbits for JusJoJan. It’s never too late to jump in!