Day: July 27, 2019

Plant-based Cheese Sauce

27 Jul 2019 Plant-based Bear

Most plant-based cheese sauce uses a lot of cashews, nutritional yeast, and a bunch of other less-than-common ingredients. But, the author of this cheese sauce claimed it was the ultimate, and it was pretty much just basic plants (and those ever-present raw cashews!)

https://www.veggiesdontbite.com/ultimate-cheese-sauce/

So, for my plant-based omelette attempt, I knew I’d want some good cheesy sauce, so why not make it first!

The recipe called for boiling the veggies (and yes, those cashews) for 20 minutes or so, but one person had used an Instant Pot. I haven’t had the chance to use mine in awhile, so went this route, chopping up the veggies, adding them to the Instant Pot, setting it for 5 minutes at high pressure, and then mostly letting it naturally depressurize.

Then I added the ingredients in the specified amounts (for example, I’d cooked up too many potatoes for the the 2 cups I needed) and blended them all up in my Ninja blender.

Tasty cheese sauce!

And, it worked! I still think I can taste a bit of the potato and carrot in this, but it’s rather cheesy tasting, and quite delicious. It also went well with my plant-based omelettes I was making! (If only those omelettes were as good as this cheese sauce!)

Delicious with the pretzel crisps!

By the way, those dark specs in the sauce are because I didn’t peel my potatoes. To me it’s not a problem!

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Plant-Based Omellete #2.

Plant-based Omelettes

27 Jul 2019 Plant-based Bear

I thought I’d try a few things this morning, and, as some of them would take longer than others, I was in my kitchen for quite awhile.

First, I was craving an omelette. When I ate real eggs, I sure did like an omelette for breakfast on the weekend. I’d saute some veggies, add way too much cheese, and enjoy!

But alas, I’m paying much more attention lately, so I didn’t want to use eggs, cheese, or oil.

I reviewed a bunch of online recipes, settling upon parts of this one:

https://lovingitvegan.com/vegan-omelette/

Printable: https://lovingitvegan.com/vegan-omelette/print/4694/

I didn’t care to make my veggie “filling” as indicated and I wasn’t going to use butter or oil to make this happen. And, I chose this recipe as it didn’t require putting anything in the oven, would help me use up some chick pea flour from a couple failed cheese-making attempts, and seemed reasonable.

I made the batter, and started to cook like a pancake. But, I left it too long, and it got dark brown. My 2nd and 3rd omelettes worked much better, with my water-sauteed vegatables, some olives, and a cheese sauce.

Plant-Based Omellete #2.
Plant-based Omelet #3

So the looks were good. But the taste? Eh? Alright. I think I’m quickly determining that maybe Besan or chick pea flour is just not my thing. When I tried to use the besan for this plant-based cheese, the cheese never got firm and tasted, just, eh, weird, twice, as I wanted to make sure I didn’t mess anything in the recipe up. In this omelette recipe, things seemed to work better, but I could still taste what seems to be a rather nasty taste to it, just like the cheese. I mean, the omelettes are okay, but I don’t know that I’m going to be craving another one any time soon.

As far as the besan, I’ve purchased one more kind of chick pea flour, from the high-quality “Bob’s Red Mill.” This will hopefully not have the taste I don’t like and may help. Not sure if will try the cheese recipe again with it, or just stick with some cheeses that I have been enjoying!

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