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Cheddar Melt


David's Vegan Home Cooking, David A. Gabbe

Susan says, "This is the best vegan nacho sauce I've tried. I found that it tastes better when it's still warm (or warmed after chilling), but try it in other applications where you want a cheese sauce--it has the right texture."


470 ml 2 cups non-dairy milk
240 ml1 cup purchased roasted red pepper, chopped
59 ml1/4 cup tahini or cashew butter
44 ml3 tablespoons fresh lemon juice
44 ml3 tablespoons arrowroot powder
44 ml3 tablespoons nutritional yeast flakes
15 ml1 tablespoon toasted sesame oil
15 ml1 tablespoon prepared Dijon or stone-ground mustard
2 medium garlic cloves or 1 teaspoon garlic powder
1.5 teaspoons onion powder
4 ml3/4 teaspoon salt


1. Place all ingredients in blender and blend until smooth.
2. Transfer blended mixture to a medium saucepan and bring to a slow simmer over medium heat, stirring occasionally. Once simmering, stir constantly and cook until thick and smooth, about 5 minutes.


Leftovers will firm up when refrigerated; to re-melt, warm over low heat, stirring frequently.