The Daily Beet

13 Aug Smokey Cheez Sauce

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1 can reduced sodium cannellini beans with liquid

4 tablespoons nutritional yeast

3 tablespoons Ninja Squirrel Sriracha Sauce – or other brand if not available

1 tablespoon corn starch

1 tablespoon lime juice

1 teaspoon cumin

1 teaspoon smoked paprika

Blend in a blender or food processor until smooth.

Serve over brown rice and steamed vegetables, on tacos, in burritos, on baked potatoes – use your imagination!



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Ami Mackey
Ami Mackey

Ami Mackey is a food coach at Engine 2 Extra and has been plant-strong since 2011. She is also the Program Director at St Louis All City Boxing a nonprofit youth program. She earned certificates from eCornell in Plant-Based Nutrition & Fitness Nutrition from NASM.

  • Kay

    Is this like any other hot sauce??
    Thank you.

  • Edith

    Ami, is this sauce not cooked? ‘just wondering since there is cornstarch in it…thanks in advance for the reply.

    • Ami Mackey

      It depends on what you do with it. I make a batch and keep it in the fridge. It doesn’t have to be heated, but is fantastic hot, like melted cheese sauce! I might mix it with rice on the stove top or add some to a bunch of potatoes that I am heating up. It’s fantastic for stirring in with leftovers to liven them up!

  • Kathy G

    Would love to see a Pinterest button! Thanks!

  • Matt Jager

    I like the idea of using cannellini beans as the base of a sauce. Thanks for sharing!

  • Julie

    Wow, this looks pretty darn incredible!!! Thanks Ami!

  • R.D.

    This has a great flavor, but I had a question. I noted the addition of cornstarch but it does not say to heat the sauce in the directions. Usually when I see cornstarch it is added to help as a thickener but requires heat. Is there something missing from the directions? I went ahead and heated the sauce and cooked it to my desired consistency but it seems to me that one could leave out the cornstarch.. and the heating.. and the sauce would work just as well. The cornstarch does not anything to the flavor except a faint ‘power’ taste when not heated.

  • Charzie

    Yeah, good question…what’s the point of the cornstarch if this isn’t being heated, it’s addition seems pointless without heat to thicken it? Should I omit the cornstarch or cook the sauce first?