Here's another "cheese" sauce that is different than others I've tried. Instead of using nuts like cashews, it uses white beans. Definitely a lower fat alternative but it does still have tahini in it. It tastes great and is very filling. We put ours on baked potatoes the other night. The recipe called for 1/2 tsp. salt and I decided to use half that amount and...whoa baby...am I ever glad I did. Next time I'll be reducing it even more and most likely just omitting it altogether. I was glad I was serving it with potatoes that's for sure! This sauce can be stirred into pasta, soups, or anything else where a burst of cheesy flavor (and added protein) is needed. I think it would be great as a dip for veggies or crackers, too! My kids loved it and I love how they get so excited when Mama makes cheese all by herself! From the book Raising Vegetarian Children by Joanne Stepaniak and Vesanto Melina which I love!
Gee Whiz Spread
2 cups cooked white beans, drained (15-ounce can)
1/3 cup nutritional yeast flakes
1/4 cup fresh lemon juice
3 Tbsp. tahini or cashew butter
3/4 tsp. paprika
1/2 tsp. prepared yellow mustard
1/2 tsp. salt (if you dare!)
1/4 to 1/2 tsp. onion or garlic powder (optional) - I used 1/4 tsp. of each
Place all ingredients in a food processor* and process until completely smooth. Chill thoroughly before serving. Keeps 5-7 days in the refrigerator. Makes about 2 cups.
*I used my blender and added 1/4 to 1/2 cup of water to help it along. It was still plenty thick!
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