Low-Fat Cheesy Sauce [vegan + gf + no nuts + no oil]

cheesesauceI think I’ve finally done it and I’m really excited.

I have made a LOT of cheesy sauces over the years.  I mean, it’s crazy how many; recipes I’ve found and tweaked, recipes I’ve created, etc.  After all, mac-n-cheese was my favorite food before I went vegan 10+ years ago.  While I don’t crave the real thing, I still really love comforting foods like noodles with a creamy, cheese-like sauce.  Anyway, all the recipes I tried were similar to each other, all yummy, but all left me feeling like I wasn’t there yet;  that my quest for the perfect sauce wasn’t complete.  Getting the perfect combination of texture, mouth-feel, flavor and nutrient profile was beginning to seem impossible.

Sure, there are rich and amazingly delicious sauces out there but many of them call for a ton of nuts or a bunch of oil.  Any vegan food can taste delectable when adding a bunch of fat – there’s no creativity or skill in that.  The real challenge and test lies in making something that’s healthy, rich and delicious without exceeding your daily fat quota in one meal.

Yep.  I think I’ve finally done it.

Mesquite-Lime Hummus

Honestly, I don’t know anybody who doesn’t l like  hummus.  I’m sure they exist but I’ve never met them.  Such a simple thing – chickpeas and a handful of ingredients, whirled through a blender.  And so many ways to eat it: with raw veggies, crackers, chips, on a sandwich or wrap, thinned out as gravy to top greens or grains…so many possibilities.  There are also many flavors of hummus, and this one is really delicious.  I love anything with a smoky flavor and the smoked paprika does a great job here, but the lime really makes this hummus come to life.  I used about 2.5 TBS of lime juice and it’s pretty limey….use more or less depending on your tastes.  Same with the cayenne.  1/8 tsp is quite mild.  Now go make some hummus.  🙂