This recipe has been adapted from Jo Stepaniak’s 10th Anniversary Edition of The Ultimate Uncheese Cookbook.
The Ultimate Uncheese Cookbook is one of the best, go-to books any vegan or wannabe vegan can have in their library. It is nearly 200 pages of quick, easy and delicious recipes that will satisfy any dairy cheese craving. I like this recipe because it contains items that should be permanent residents in a vegan pantry or fridge. The original recipe does not call for the sauce to be cooked, but it tastes great when warm. The recipe makes approximately 1 cup or four 2 tbs servings, but see my variations.
Cheesy Uncheese Sauce
1/4 cup tahini (sesame seed paste)
2 tbs nutritional yeast
2 tbs fresh lemon juice
2 tbs light miso
1/2 – 2/3 cup water
To make tangy or smoky add 1/2 tsp plain rice vinegar or 1/4 tsp liquid smoke (or both).
In a small, microwave-safe mixing bowl blend tahini, nutritional yeast, lemon juice and miso with a fork or whisk. Add onion powder and optional vinegar or liquid smoke. Slowly whisk in water until smooth. Use larger quantity of water for a less strong taste. Microwave for 1 minute. Whisk again before using.
Serve over pasta, steamed veggies, as a dip or make this recipe below!
Cheesy baked artichokes
1-12 to 16 oz bag of frozen artichoke hearts
1/2 C Panko bread crumbs
Cheese sauce above
Use fresh or thaw bag of frozen artichoke hearts in microwave. Cut 1/2 hearts into quarters. Place in 8”x8” baking dish or your favorite small casserole dish. Mix in cheese sauce above until all hearts are well covered. Top with panko bread crumbs. Bake for 30 minutes at 350°F or until bread crumbs are lightly toasted and sauce is bubbly.