Cathy's Kitchen Prescription LLC
(dairy, nut, salt, gluten, and oil-free)
Makes about 1 cup Prep time = 15 minutes Cooking time = 5 minutes
A creamy, decadent, low-fat melted plant-based cheesy topping for grilled cheese sandwiches, tuna-ish melts, pastas, plant-based burgers, pizzas and calzoni, stuffed breads, nachos, veggies, mac n' cheese, in burritos, enchiladas and nachos, over baked potatoes, steamed veggies and greens – you name it!
2 Tablespoons tapioca flour
Big pinch of white pepper
½ teaspoon granulated garlic
½ teaspoon granulated onion
2 Tablespoons nutritional yeast
1/8 teaspoon asafoetida (hing)•, freshly ground
1 scant teaspoon apple cider vinegar
¼ cup silken tofu
1 cup almond milk or another low-fat plant milk
1 teaspoon shiro (white) miso•, or to taste
- Asafoetida is available at South Asian grocers and online
- Miso is a good salt alternative that helps to lower blood pressure (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5313421/#:~:text=Miso%2C%20which%20is%20made%20from,%2C%20including%20salt%2Dsensitive%20hypertension).
Blend all dry ingredients in food processor or high-speed blender. Add tofu, vinegar, almond milk and miso and blend until smooth.
Transfer to a saucepan and cook over medium heat, stirring constantly until thickened to desired consistency.
Will keep in the fridge for 5-7 days. It will thicken upon cooling and refrigeration. Simply reheat and whisk in additional almond milk to achieve desired consistency.