NUT-FREE VEGAN CHEESE SAUCE | 1 sauce, 3 recipes

today I’m showing you how to make the
best Nut-Free Vegan Cheese Sauce. Not only is it vegan and not free it’s also
oil-free and paleo so everybody can enjoy it. first I’ll show you how to make
the cheese sauce, and then how to use it in three different recipes. first a
buffalo jackfruit grilled cheese, followed by a simple creamy cheesy pasta, and finally a tempeh Tex-Mex quesadilla. And be sure to stick around until the
end of the video because I’m sharing two super useful cooking tips. 1 how to get
crispy, never soggy, quesadillas. And 2, the quickest easiest way to make tempeh
not taste bitter. This cheese sauce begins with wholesome vegetables. First, cauliflower which is going to bring some creaminess without requiring any nuts.
and butternut squash which will yield that beautiful golden yellow color that
we associate with cheese. you’ll cut the cauliflower into florets and use about
four heaping cups – that’s the amount in about one medium head, but if you have
leftover florets, so you can dip them in hummus for a snack or blanch them and
freeze them for smoothies later on. butternut squash can take some time to
peel and chop so when I’m short on time I opt for the pre-cut squash. I’m using
my Instant Pot to steam the vegetables for just four minutes, but you can easily
do this on the stove. I have complete instructions for both cooking methods in
the blog post which is linked below. While the veggies are cooking, you’ll
saute some garlic. and to keep the recipe oil-free, simply saute the garlic in
water. but be sure to use a good nonstick pan and stir frequently to prevent the
garlic from sticking. if you don’t mind oil you can saute it in olive oil or
avocado oil. Once the cauliflower and butternut
squash are done cooking, transfer them to a blender along with about 1 1/2 cups of the cooking broth. and to the blender you’ll add the sauteed
garlic, a generous amount of nutritional yeast for that cheesy flavor, a few
spices and salt, and a bit of canned coconut milk for creaminess. blend it up
until the sauce is thick and smooth. I am so excited to share this Buffalo
Jackfruit Grilled Cheese with you because it is smoky and spicy and cheesy
and hearty, and in my opinion that’s all you need for an indulgent sandwich. and I
think you’re gonna love it. You’re going to start with one 20 ounce can of jackfruit pieces and you’ll shred it up until it looks like shredded meat. then heat up a
skillet with just a tiny bit of oil – you don’t need much – and add the jackfruit
for a few minutes until it starts to get brown around the edges. while the
jackfruit is cooking you’ll make the buffalo sauce by melting some vegan
butter or coconut oil in a saucepan. then add some buffalo hot sauce, spices and
salt, and a bit of maple syrup to balance the smoky spiciness. bring it to a simmer
and then pour the buffalo sauce over the jackfruit. stir to combine everything and add a bit of water to thin out the sauce. you’ll
cook the jackfruit mixture for about 15 minutes or until the liquid has
evaporated. To assemble the grilled cheese
sandwiches, you’ll want to drizzle just a tiny bit of oil on both sides of your
sliced bread. add a few spoons of the vegan cheese sauce to the bread followed by a generous helping of the buffalo jackfruit, a bit of blanched or sauteed
spinach. finish with a few more spoons of cheese and cook each sandwich in a hot
skillet for about two minutes per side, making sure to press down on both sides
with a spatula so your toasts gets nice and brown. If you’ve been looking for a Nut-Free
Vegan Mac and Cheese, this is the recipe for you. Super simple. I’m using rigatoni but of course macaroni shells or any kind of
pasta will work. For this cheesy pasta all you really
need to do is to bring a large pot of salted water to boil and cook the pasta
of your choice until al dente. Then either drain the cooking water and add
the sauce or use a slotted spoon to transfer the pasta to a pan and add the
vegan cheese sauce on top, tossing to coat and warming everything through. Unlike your standard cheese quesadilla,
these Tex-Mex Tempeh Quesadillas are a full balanced meal. You’ve got the protein rich tempeh, a veggie packed cheese sauce, some antioxidant-rich mushrooms. Of course you can throw some greens in there if you like and as always you can use a whole
grain tortilla a grain free tortilla, whatever you fancy. To start on these quesadillas, I’m dicing
up a jalapeno pepper along with garlic and sliced onions and mushrooms. normally, I recommend steaming tempeh before further cooking it to remove the
characteristic bitterness in tempeh, but I find that finally grating tempeh
actually breaks down the protein and integrates the tempeh into the other
flavors you don’t actually need to steam it. Next you’ll heat up a large deep
skillet and saute some sliced onions. once they start to soften you’ll add the
garlic and jalapeno followed by the mushrooms, tempeh and the Tex-Mex
seasoning. cook until the mushrooms are beginning to brown but wait until the
last minute of cooking to add the salt to ensure the mushrooms do not release
too much moisture. then you’ll add in some tomato paste for a concentrated
tomato-y umami flavor and lime juice for a pop of freshness and acidity. To assemble the quesadillas spread out
some of the vegan cheese on a large tortilla followed by the Tex-Mex
mushroom tempeh feeling and a bit more of the cheese sauce, followed by another
tortilla. and here’s the key part – when you add the quesadilla to your skillet,
add a smaller skillet on top of the quesadilla. this helps continuously press down on the quesadillas so you get a crispy
brown exterior instead of a soggy wilted quesadilla. If you’re a fan of quesadillas you’re
going to love my simple five-ingredient Chickpea Sweet Potato Quesadillas, which are coming up right after this

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