GREEN OLIVE ROASTED PEPPER CHEESE SAUCE
When you want an easy to make yellow cheese sauce for all occasions, this is your baby! Hits all the scream notes and melodies of tender! Can a sauce be tender? Where’s your imagination, leave it at the bank did you? Well, not a problem when Chef Sharon is doing the cooking – all is good with her animal-free universe designed especially with you in mind!
Makes 7 cups
DR WT 10 oz. jar Mezzetta Spanish Manzanilla Olives (pimento stuffed) including liquid from jar
12 oz. jar sweet red roasted peppers including liquid from jar
1 c. KITCHEN BASICS VEGETABLE STOCK
2 T. vegan yeast aka nutritional
1 T. granulated sugar
12.3 oz. carton extra firm Silken Tofu, rinsed and broken into pieces before adding to blender container
2 t. garlic powder
2 t. onion powder
1/2 t. cinnamon
1 t. smoked paprika
1 t. dry mustard
1 t. turmeric
1/4 c. cayenne pepper
1 T. liquid smoke
2 t. guar gum powder
1- In blender container combine olives and roasted peppers plus liquid from jars. Process till evenly pulverized.
2- Add vegetable stock, yeast and granulated sugar and blend well.
3- Add tofu and blend till very smooth.
4- Add remaining ingredients, except guar gum, and process till as smooth as it gets.
5- Add guar gum powder – while covering with hand, pulse lightly to sink, then cover with lid and continue to process till very smooth and thickened.
6- Let set for 20 minutes or so, then blend again.
7- Transfer to covered containers and refrigerate to use as desired – like any other cheese sauce.
CHEF DAVIES-TIGHT™ 