If you eat a dairy-free diet, you’ll want to try this vegan chickpea “cheese” sauce. With pantry staples like canned chickpeas, broth and nutritional yeast, this sauce is both tasty and simple. Serve it as a dip, spread it on sandwiches or toss it with pasta. Even if you do eat cheese, something tells us you’ll love this lighter option.
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Things You’ll Need
15 ounces canned chickpeas
1/2 cup vegetable broth
1/2 cup nutritional yeast
4 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon garlic powder
Reserved chickpea water
In a food processor, add all of the ingredients except for the broth and chickpea water.
Process until the chickpeas are completely mashed.
While the food processor is running, add the broth. Continue blending until the mixture is smooth and creamy. If the sauce needs to be thinned out, slowly add chickpea water, one tablespoon at a time. You’ll likely only need a few tablespoons.
If you’d like to warm the sauce, place it in a small pot. Gently simmer over low heat, mixing constantly. Make sure the sauce doesn’t boil or bubble. Serve immediately.