NUT-FREE VEGAN CHEESE SAUCE | 1 sauce, 3 recipes
Recipes in this Video
Ingredients
- ●1 cup jackfruit, canned and drained
- ●1/2 cup buffalo sauce
- ●4 slices of bread (your choice)
- ●1 cup vegan cheese shreds
- ●2 tbsp vegan butter
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1In a bowl, shred the drained jackfruit using a fork until it resembles pulled meat.
- 2Add buffalo sauce, garlic powder, onion powder, salt, and pepper to the shredded jackfruit. Mix well to combine.
- 3Heat a skillet over medium heat and add a little vegan butter to coat the pan.
- 4Place two slices of bread in the skillet and top each with half of the jackfruit mixture and half of the vegan cheese shreds.
- 5Cover with the remaining slices of bread to form sandwiches.
- 6Cook for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
- 7Remove from the skillet and let cool for a minute before slicing in half.
- 8Serve warm with extra buffalo sauce on the side if desired.
Equipment
Originating from the rich culinary traditions of Mexico, queso is traditionally a melted cheese dip enjoyed with tortilla chips. Vegan queso adapts this beloved snack for plant-based diets, celebrating the flavors of spices and creamy textures without dairy. Today, it has gained popularity in vegan cuisine and is a staple at parties and gatherings, offering a delicious alternative that everyone can enjoy.
Ingredients
- ●cashews
- ●nutritional yeast
- ●jalapeño
- ●garlic powder
- ●onion powder
- ●cumin
- ●lime juice
- ●water
- ●salt
Instructions
- 1Soak cashews in water for at least 4 hours or overnight.
- 2Drain and rinse the soaked cashews.
- 3Combine soaked cashews, nutritional yeast, jalapeño, garlic powder, onion powder, cumin, lime juice, and water in a blender.
- 4Blend until smooth and creamy, scraping down the sides as needed.
- 5Taste and season with salt to desired flavor.
- 6Transfer the mixture to a saucepan.
- 7Heat over medium heat, stirring frequently, until warmed through, about 5-7 minutes.
Ingredient Alternatives
cashews
Healthier: silken tofu
Cheaper: sunflower seeds
Silken tofu is lower in calories and sunflower seeds are more affordable.
nutritional yeast
Cheaper: parmesan-style vegan cheese
Vegan cheese can mimic the flavor at a lower cost.
jalapeño
Cheaper: bell pepper
Bell pepper offers sweetness without the heat.
lime juice
Cheaper: lemon juice
Lemon juice provides a similar acidity.
Techniques
Equipment
Also Known As
Ingredients
- ●8 oz penne pasta
- ●2 cups heavy cream
- ●1 cup grated Parmesan cheese
- ●1 cup shredded mozzarella cheese
- ●2 tbsp butter
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1/4 cup chopped fresh parsley (for garnish)
Instructions
- 1Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3Pour in the heavy cream and bring to a simmer, stirring occasionally.
- 4Add the grated Parmesan cheese and shredded mozzarella cheese to the skillet, stirring until the cheeses are melted and the sauce is smooth.
- 5Season the sauce with salt, black pepper, and red pepper flakes (if using).
- 6Add the cooked penne pasta to the skillet and toss to coat the pasta in the creamy cheese sauce.
- 7Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the sauce.
- 8Remove from heat and garnish with chopped fresh parsley before serving.
- 9Serve hot and enjoy your creamy cheesy pasta!
Equipment
Tex-Mex cuisine is a fusion of Texan and Mexican culinary traditions, often featuring bold flavors and hearty ingredients.
Ingredients
- ●1 cup tempeh, crumbled
- ●1 cup shredded cheese (cheddar or vegan alternative)
- ●1/2 cup black beans, rinsed and drained
- ●1/2 cup corn kernels (fresh or frozen)
- ●1/2 cup bell pepper, diced
- ●1/2 cup onion, diced
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●4 large flour tortillas
- ●2 tbsp olive oil
Instructions
- 1In a skillet, heat 1 tablespoon of olive oil over medium heat.
- 2Add the diced onion and bell pepper to the skillet and sauté until softened, about 5 minutes.
- 3Stir in the crumbled tempeh, black beans, corn, cumin, chili powder, garlic powder, salt, and black pepper. Cook for another 5-7 minutes until heated through.
- 4Remove the tempeh mixture from the skillet and set aside.
- 5Wipe the skillet clean and add another tablespoon of olive oil.
- 6Place one tortilla in the skillet and sprinkle half of the shredded cheese on one half of the tortilla.
- 7Spoon half of the tempeh mixture over the cheese, then fold the tortilla over to cover the filling.
- 8Cook for 3-4 minutes on each side until the tortilla is golden brown and the cheese is melted.
- 9Repeat with the second tortilla and remaining filling and cheese.
- 10Remove from the skillet and let cool for a minute before slicing into wedges.
- 11Serve warm with salsa or guacamole.
Equipment
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