This cheese sauce is perfect because it uses beans and not nuts, like so many other creamy sauces. The addition of red miso is one of the keys, and this sauce is so rich, creamy and delicious, you’ll want to drizzle it on everything. No cooking involved, either.
Total time: 10 minutes
1cup cooked (canned) white beans, either Great Northern or Canellini, DRAIN THEM AND SAVE THE BEAN WATER!!
2tablespoons freshlemon juice
A pinch of black pepper
1/4cup bean water
2tablespoons red miso
1teaspoon dijon mustard
2cupsyellow zucchini, roughly chopped and steamed lightly
2-3tablespoons nutritional yeast
Put all ingredients in your high speed blender and blend until creamy, adding more bean or regular water for your desired sauce consistency.
Recipe Notes: a plant-based milk can be substituted for the bean water. You can also turn this cheese sauce into a lovely, tangy queso by adding chopped jalapenos or chilis and cumin.