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 for Engine 2
Ami Mackey

Ami Mackey is the Curator of Creative Content at Engine 2. She is also a food coach at Engine 2 and has been plant-strong since 2011. When she isn't attending to all things Engine 2, she is the Program Director at St Louis All City Boxing a nonprofit youth program. She has earned certificates from eCornell in Plant-Based Nutrition & Fitness Nutrition from NASM.

  • Kay
    Posted at 13:48h, 13 August

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

  • Edith
    Posted at 16:14h, 13 August

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

    • Ami Mackey
      Posted at 21:30h, 13 August

      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
    Posted at 09:58h, 15 August

    Would love to see a Pinterest button! Thanks!

  • Matt Jager
    Posted at 11:47h, 15 August

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

  • Julie
    Posted at 17:37h, 18 August

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

  • R.D.
    Posted at 08:41h, 26 October

    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.

    • Dana
      Posted at 14:39h, 29 December

      I use arrowroot powder. It’s cheap and works GREAT in sauces and soups.

  • Charzie
    Posted at 14:09h, 22 November

    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?

    • R.D.
      Posted at 18:01h, 24 November

      Charzie I just went ahead and skip that step now. It actually makes it easier without fooling with cornstarch and heating… and when I blend it up anyway I can adjust the thickness. The recipe comes out pretty thick on it’s own, and I can adjust the thickness by adding low sodium no-chicken chicken broth to whatever consistency I want. Also I use the little whie Navy beans instead of the cannelini. Other than those two changes I LOVE this sauce! Have made it several times now.

      • Charzie
        Posted at 04:53h, 25 November

        Thanks R.D, I haven’t tried it yet but was thinking of doing the same as you did, just omit it…I like quick and easy, so no cooking sounds great! Having good sauce options is a biggie to me, since you can totally jazz up any bland or or simple recipe and make it something special, with practically no effort, & everyone can add it to suit their own taste.

        I have to share…I got this new ingredient, glucomannan, which is a flavorless high fiber powder made from a plant tuber, (google it, it’s amazing, and even healthy!) and I’ve been having a ball with it! It has zero calories for starters, (it is the same ingredient they use to make the Japanese “miracle noodles”) and has about 10 times the thickening power of cornstarch. It is totally different however, as it doesn’t need to be cooked! Since it swells on contact with fluid, it is best to add it to a cool one first, as it tends to clump if you add it to hot liquids right away, but warming it after does speed up it’s absorption, but not necessary. I love it for subtly adding body to my homemade plant milks so they stay mixed better and aren’t so watery, also for making firmer non dairy yogurt. Jeez, I could go on and on, It has so many potential uses, do check it out!! Thanks again!

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