This recipe is dedicated to Miles, my son, and every cow/goat milk allergic or intolerant person and the people who live with them. A little background is needed here, my son has a severe ingestion and contact allergy to milk protein (along with other foods) so for safety reasons, we do not have any product that contains the ingredient in our home. In reality, I am essentially dairy-free too.
Since many kiddo-friendly recipes include cheese, such as Emma’s Stacked Burrito Pie recipe which I will be making late this week, I thought I’d share our cheese-like sauce recipe. We vary the recipe (see * at the bottom of post) and add it to burritos, mac-n-cheese, curried dishes, creamed spinach, cereal (just kidding, wanted to make sure you were paying attention). I have never used this sauce as a “binder” such as in a quesadilla, so I have no idea how it would work.
I have mixed & matched a bunch of different recipes from various sources and after five months of tinkering I have come up with my own version that both my son AND my picky-eater, my husband Charles, will gobble up in an instant. The base of the recipe comes from my daily go-to cookbook, Go Dairy Free by Alisa Marie Flemming. Please feel free to adjust to taste to make your own version. You might LOVE nutritional yeast or turmeric or mustard powder, go for it!
Miles’ Cheese-like Sauce
adapted from Go Dairy Free
1/2 Cup water
1/2 cup rice/hemp/soy/almond milk (we use rice or hemp)
2 Tbsp garbonzo bean or fava bean or oat or white flour (we used to use oat, not we’re onto garbonzo- I wanna try Quinoa or brown rice)
3 Tbsp nutritional yeast
1 Tbsp Tahini
2 Tbsp New Balance soy & dairy free butter (or a real butter if you aren’t allergic)
1 tsp turmeric
1/2 tsp mustard powder (or 1/4 tsp of yellow table mustard)
1/2 tsp toasted sesame seed oil ( or ground sesame seeds)
sea salt (adjust to taste)
How the dairy-free magic happens:
Put the water, flour and tahini in a bowl (or a lidded jar) and whisk together (or shake if using jar) until everything has blended. Then put mixture into a sauce pan and stir in the rest of the ingredients while heating the mixture on medium to low heat until the sauce thickens. This recipe makes a fair amount of sauce. Once the sauce is cooled, I will usually put it into a lidded container in the frig. I keep it for 2 weeks, heat & serve.
*Here’s where it gets interesting. If you want a curry sauce, add up to 1 Tbsp of curry powder (taste test as you add). If you want a more Mexican flare, add up to 1 Tbsp of cumin. The possibilities are endless really, you can also add 1/2 of garlic powder or crushed garlic (I mash it in my mortar & pestle). You can also go in an herbie/floral direction and add a bunch of fresh herbs, such as dill, thyme or lavender. Again, I would crush the herbs in a m&p before adding to sauce.