Chickpea cheese sauce

Chickpea Chees sauce

From this recipe blog

Ingredients

2 cups cooked chickpeas or 1 15-ounce can, LIQUID RESERVED

1/4-3/4 cups low sodium vegetable broth adjust for desired thickness

1/2 cup nutritional yeast

1/4 cup lemon juice about 1 large lemon

2 tablespoons white miso paste (see notes for substition and info about miso + sodium)

1/2  teaspoons  garlic powder

1/2  teaspoons  onion powder

Sea salt to taste

Optional: 1/2 teaspoon turmeric for color

For Nut Free Vegan Mac and Cheese, serve over macaroni or pasta shells

Instructions

• Place all ingredients in a high speed blender and process on high speed until thoroughly blended, about 20-30 seconds. Add a little of the reserved chickpea liquid ('aquafaba') to thin the sauce if needed. Taste and adjust seasoning as desired.
• For the best results, gently cook the sauce for 2-3 minutes to combine the flavors.

Notes

• Nutritional information shown is for sauce only
• Sodium: the sodium in this recipe may seem high, but is primarily from the miso paste, which is a healthy "green light salt" according to Dr. Greger. You can read more about miso here.
• I use mellow white miso paste for this recipe. If you can't find it or are allergic to soy, you can substitute 1 tablespoon tahini + 1-2 teaspoons of low sodium soy sauce, tamari or Bragg's aminos.
• If the sauce gets too thick (especially after refrigerating), thin it out with a little reserved chickpea liquid, how pasta water or hot tap water
• To add extra flavor to your mac and cheese, add:
  • fresh parsley (so simple, and my favorite)
  • crushed red pepper flakes
  • diced sun-dried tomatoes (rehydrated)
  • fresh basil
  • Italian seasonings
  • and if you don't mind a small amount of nuts, a sprinkle of vegan parmesan cheese