Melted “Cheese” Sauce

http://newstartclub.com/recipe/58

Melted “Cheese” Sauce

Ingredients

View Ingredients

Instructions

It’s hard to believe, but this is a sauce that will remind you of cheese – and without the cholesterol and animal fat to boot! A delicious sauce to be used anywhere you need melted cheese.

  1. Process all ingredients in a blender until very smooth.
  2. Add remaining water and process.
  3. Pour into saucepan and simmer until thickened, stirring frequently.

Yields 2 1/2 cups.

Comments ( 17 ) Leave a Comment
  1. 1 Todd Apr 7, 2011, 9:45 AM PDT

    When people realize they don’t have to give up taste to eat healthy they will embrace a vegetarian diet. The only thing they will give up is food that is harmful to the body and most likely some medications, which can be expensive with many side effects. This recipe is delicious. Eat More, Weigh Less without the guilt. Enjoy!

  2. 2 June May 5, 2011, 8:24 PM PDT

    The recipes do not show.  They are behind the logo at the top of the page.

  3. 3 Cavell May 5, 2011, 8:30 PM PDT

    Try refreshing the page now. We just did some updates.

  4. 4 Debbie Jun 14, 2011, 7:15 PM PDT

    I was surprised at how good this was with such a small amount of nuts. Actually had to substitute tahini for the nut butter and it came out delicious!

  5. 5 Allan Sep 19, 2011, 6:58 PM PDT

    Could you add the calorie contents and percentages in lipids, carbohydrates, proteins, minerals, vitamins,...?

  6. 6 Glenda Sep 30, 2011, 8:27 PM PDT

    Melted “Cheese” Sauce Nutrition Facts

    Amount Per Recipe
    Calories   470        
    Calories from Fat   230        
                            % Daily Value
    Total Fat       26g             40% 
    Saturated Fat   4.5g       23% 
    Trans Fat   0g        
    Cholesterol   0mg         0% 
    Sodium     3530mg       147% 
    Total Carbohydrate 45g   15% 
    Dietary Fiber   9g         36% 
    Sugars         6g        
    Protein       23g        

    Vitamin A     30% 
    Vitamin C     90% 
    Calcium     4% 
    Iron         35%

  7. 7 Myriam Raquel Jan 26, 2012, 10:44 PM PST

    How can this cheese sauce be healthy when it is so high in calories, fat and carbs? For those of us who are pre-diabetic I don’t see this as a good addition to an entree.

  8. 8 Allan Jan 26, 2012, 11:31 PM PST

    To Amy, please, what is the quantity considered for 470 calories, 100 grams? Thanks

  9. 9 Mary A. Mar 1, 2012, 4:51 PM PST

    This cheese is a wonderful substitute for regular cheese sauce.  The taste is great and knowing the contents are good for my body is an added bonus.  My husband and i enjoyed it.

  10. 10 Trudie Mar 8, 2012, 4:20 AM PST

    Carolyn,
    Remember, that the calorie / fat / carb content is per recipe, so it would be the amount found in 2 ½ cups of the melted cheese. Presumably, you would not be eating the entire amount over the course of one day. Assuming that you ate only ½ cup, this would mean
    that there would be about 95 calories, with 46 fat calories, and 9 grams of carbs (or 3% of the total recommended in a 2000 calorie diet). As such, this fits in with a healthy eating plan.

    However, you brought up a good point. Fats in general, are not good for diabetics, as they have an increased risk of heart disease. However, in this recipe, the fats come from cashews. And nuts have actually been found to be heart-protective!

    Bon Appetit!
    Laurelee
    Dietitian

  11. 11 Barb Feb 15, 2014, 7:18 AM PST

    for a nonfat version…try blending well cooked, peeled potatoes…the buttery tasting Yukon gold are best. And, another good idea is to cook white jasmine rice w/ a lot of water, until it is mushy soft. For both the cooked potatoes, and rice add the rest of the melty ’ cheese’ sauce ingredients, adjusting water for desired consistency; and salt to taste.

  12. 12 Diana Mar 23, 2014, 12:04 AM PDT

    Hi, I have a question about the directions.  In Step 2 it say to add remaining water and process.  Hasn’t the water already been added in Step 1?
    Thank-you.

  13. 13 Sally Mar 24, 2014, 6:31 PM PDT

    Unless you have a powerful blender like the Vitamix, it is better to add about 3/4 cup water to the blender with all the remaining ingredients and blend until very smooth. Then add the other 1 1/4 cups water before cooking. (If you add all the water at one time, the food flies all over the blender bowl, and does not stay in the blade area. Our cookbook recipe version suggests this additional step.)

    Sally Christensen
    Vegan Cooking Instructor

  14. 14 Robert Feb 12, 2016, 5:19 AM PST

    Step two says to “add remaining water”. But if step one says to ‘process ALL ingredients” then what water is there to remain?

  15. 15 Sally Feb 14, 2016, 8:00 AM PST

    The original recipe from the NEWSTART Lifestyle Cookbook says process all the ingredients with 1/2 cup of water until very smooth. Sorry that very important point was left out of the web recipe. The water is actually “divided” and should have read that way.

  16. 16 Debbie Jul 2, 2016, 11:06 AM PDT

    Why the yeast flakes?  Can I make it without the yeast flakes?

  17. 17 Sally Jul 3, 2016, 6:32 AM PDT

    The food yeast flakes provide a distinct, “cheesy” flavor. Made without it, you will still have a flavorful, golden sauce or gravy—just not reminiscent of cheese.

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