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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Easy-Cheesy Sauce

(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 full 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 

1/8 teaspoon golpar (Persian hogweed)**

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






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.



Easy-Cheesy Sauce

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