Since childhood I have always loved and even craved Queso and Chips. When I learned to make the traditional smooth cheese product and tomato / pepper combo, I was in heaven. I have found several variations of vegan cheeze sauces and really wanted something even healthier. Since I am a follower of Dr. Greger and his strong recommendation for finding a way to add in a cruciferous vegetable where ever possible, I came up with this idea. This recipe is similar to my WFPB Béchamel Sauce.
Recipe
1 Head of Cauliflower
1 cup Tapioca Flour
½ cup Roasted Red Bell Pepper
½ cup Nutritional Yeast Flakes
2 tbsp Granulated Garlic
1 tbsp Granulated Onion
1 tbsp White Miso
2 tsp Lactic Acid
1 tsp Red Pepper Flakes
1 tsp Cumin
½ tsp Black Pepper
½ tsp Ground Mustard
½ tsp Ground Turmeric
¼ tsp Nutmeg
3 cups Low Sodium Veggie Stock
1 tbsp Worcestershire Sauce – Vegan
1 tsp Liquid Smoke
2 tbsp of Low Sodium Salsa for each serving to complete the feel of the traditional sauce
Directions
Trim the green parts off of the cauliflower and then pressure cook the head for 3 minutes with a 10 minute natural release period.
Combine all ingredients in 64 ounce high speed blender container. Blend at maximum speed for 5 to 7 minutes. When the sound changes the sauce is thickened and is ready to transfer to storage containers.
Serve with home air fried corn tortillas.