Sunday, January 17, 2010

Bean Cheese Sauce

Welcome back, macaroni-and-cheese, Yeah!

15 ounces (1-1/2 cups) Cannellini (white kidney) beans
1 cup roasted red peppers; skins fully removed, washed and drained, or 1 cup diced cooked carrots
1/2 cup nutritional yeast flakes
3 tablespoons lemon juice
2 tablespoons chickpea miso
2 tablespoons roasted red pepper hummus, or cashew butter, or chopped and boiled carrots, or bean butter
2 teaspoons onion powder
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
  1. Drain beans into colander; thoroughly wash; shake off excess water.
  2. Pour beans into food processor or blender; add roasted red peppers, nutritional yeast, lemon juice, chickpea miso, and hummus.
  3. While blending, add onion powder, sea salt, garlic powder, and mustard powder; blend until very
  4. smooth.
  5. Use immediately or pour into airtight storage container and refrigerate up to 5 days.
 To serve: measure out 1 cup cheese sauce and mix with 1/4 cup chicken broth or water. Stir over
medium heat until bubbly.

To prepare a cheesy past a dish: While heating cheese sauce with broth or water stir in cooked pasta,
vegetables, and meat of choice; serve when heated through.

Servings: 2 cups
Preheat: None
Prep Time: 10 min
Cooking Time: None

To replace Cannellini beans: omit Cannellini beans; add Navy beans, or Pinto beans, or black-eyed peas in same quantity as called for; proceed with recipe as stated.

Any miso can be used to make this recipe. Chickpea miso is the only miso that is free of soy. There are several kinds of wheat-free miso on the market that can be used in equal replacement.

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