Chick Pea “Cheese” Sauce

Chickpea “Cheese” Sauce

Adapted from recipe developed by Susan Voisin, Fat Free Vegan Kitchen

Ingredients

  • 3/4 cup low sodium chickpeas, canned or home cooked with liquid
  • 3/4 cup oat milk or other non-dairy milk, plain and unsweetened
  • 1/4 cup nutritional yeast
  • 1 large garlic clove
  • ¼ to ½ teaspoon salt
  • ½ teaspoon turmeric
  • ¼ teaspoon ground black pepper

Instructions

  1. Open a can of chickpeas. Pour the liquid into a 2-cup measuring cup and add enough non-dairy milk to reach the 1 1/2 cup mark. (If using home-cooked chickpeas, use 3/4 cup cooking liquid.) Pour into blender. Add 3/4 cup of chickpeas, nutritional yeast, garlic, salt, turmeric, and pepper. Blend on high speed until completely smooth.
  2. Pour into non-stick saucepan and cook on low to medium heat for 20 – 25 minutes, stirring occasionally

As the sauce cooked, I boiled some water and cooked 12 oz. of whole grain pasta. After draining pasta, I added the sauce to the pasta and stirred well. By using oat milk, I kept the overall fat content low. I added a little black pepper to add some flavor. You may also want to add some garlic and onion powder if you like those flavors.

This sauce would probably work well poured on a baked potato or on tacos.