Hello friends and not yet friends,
Welcome back to Mary's Test Kitchen where I'm digging out the best recipes from the
blog and making sure they get a dedicated tutorial video like this Vegan Cheez Whiz.
The flavour's just like Cheez Whiz but bolder, like a stronger grown up version. So with
that little hit of nostalgia, it's my favourite vegan cheeze sauce and maybe it will be yours
too!
Start with a creamy base. I'm gonna show you the cashew version because it's the best.
But they can be pricey and sunflower seeds are so inexpensive but really almost as good
that I often do that instead. Other nuts and seeds can work but they'll alter the taste
and perhaps the texture. Of course, this is your vegan cheez whiz and there are no rules.
Even tofu works but make sure go over to the blog post linked in the description for those
details.
Soften the nuts by soaking for easier blending. I did overnight but you can alternativly do
a quick soak in hot freshly boiled water for 15 minutes or so.
Then into a blender with a couple roasted red peppers. Actually one small pepper from
this jar is all you really need. Two and you have a much stronger, more identifiable red
pepper flavour. Up to you. There are no rules.
For the tang, add lemon juice AND red wine vinegar.
Then some nutritional yeast, not too much or it'll just taste like nooch.
A teaspoon of dijon mustard. I like this one, it's not too strong.
One small clove of garlic,
white pepper, and maple syrup. Unexpected? Weird? Probably but just go with it.
Then a couple tablespoons of melted butter-flavoured coconut oil. This makes a huge difference
to the flavour. Earth Balance buttery spread would also work.
Then if you have a very loud blender like me, protect your ears. And blend away until
smooth.
It would help if you added a little water. Like a quarter cup of hot water. Not too much.
By the way, if you don't have a high powered blender like this ninja, it's fine. You'll
need a little extra liquid AND blend in intervals. Do a minute and then let your blender rest,
maybe scrape down the sides, and repeat. I used to make cashew cheese in my regular $40
Oster blender all the time and it does work. You just have to be way more patient.
Also, after it's pretty smooth, add salt. I'd start with a half teaspoon if you're a
low-sodium type of person. One teaspoon is perfect for me. And two teaspoons is pretty
darn salty but maybe that's the saltiness that's perfect for you, especially if you're
going to be using it to dress up bland foods. Just taste as you go.
And there you have it. A grown up vegan Cheez Whiz. Ready to go on steamed veggies.
Or hot pasta.
Or whatever.
Keep it in the fridge for up to a week or two and the flavours actually intensify
and get even better.
Let me know what you'd do with this sauce in the comments below.
Also, even though all the ingredients are pantry staples for me, I know everyone's cupboards
look different, especially right now. And you might not have all the choices in the
grocery stores. So if you have questions about substitutions please feel free to ask. I'll
do my very best to answer.
Thank you so much for watching to the end. Please give this video a thumbs up if you
liked it and subscribe for more easy vegan recipes.
Stay safe, everyone. We're all in this together. Bye for now!