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Creamy Pumpkin Coconut Cheeze


You. Guys.


I'm in heaven. For real, ever since I had this cheeze that "Cheek to Cheek" song is playing over and over in my mind.

You really should make this cheeze immediately and put it on everything. I'm talking fries, tortilla chips, in burritos, on veggies, in pasta, on veggie burgers, on rice.


There are very few things I would not put this sauce on.


Cheese is one of those things that makes it really challenging to make the leap from being vegetarian to vegan. It's not only the taste and texture of cheese to blame for our cravings. Cheese has some super powerful properties due to the fact that it's responsible for growing a baby cow into a full grown cow. It's full of casein and along with that casomorphins, which have a similar effect to morphine.


Yes, ya'll. Cheese is kind of like heroin, which is why it's so darn hard to give up.


If you have been on the vegan trail and fallen off the wagon because of cheese, I feel ya. Just know, it's not because you are weak or that cheese is "just too good to give up", it's because it's seriously addictive.

It's OK though. This recipe will totally help you curb your cravings. If you pair eating this cheeze sauce with watching a funny show, listening to your favorite song, eating an avocado, getting in more human contact, or other dopamine inducing activities, it will definitely make you feel amazing, and you won't be tempted.


BONUS this is totally family friendly! I could not keep my littlest one's fingers out of it!

Ingredients:


2 C pumpkin, steamed (sub for 1 can of pumpkin puree and omit water or non-dairy mylk)

1 C full-fat coconut milk

1/4 C water or non-dairy milk

1 tsp onion powder

1/2 tsp paprika

1/2 tsp salt

3 tbs nutritional yeast

2 tsp white miso paste

3 tbs tapioca flour

2 tsp apple cider vinegar


Directions:


1. Add all ingredients to a high-power blender and blend on high until the mixture is smooth. It may be necessary to scrape down the sides once or twice. The mixture should not be too watery.

2. Once blended, taste and adjust seasonings to your liking.

3. Transfer to a small pot and heat over medium-high heat, stirring constantly. If it starts to boil too much, reduce the heat a bit. You should start to see the sauce thicken after 3-4 minutes.

4. Continue to heat and stir until for about 2 more minutes, until sauce gets thick enough so that when you remove the mixing utensil, the sauce that falls back into the pot doesn't immediately disappear into the rest of the mixture. You are going for a sauce that resembles nacho cheese sauce.


I made Chili Cheeze Fries and they were PHENOMENAL. Check out my Black Bean Quinoa Chili recipe here to make some for yourself!



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