The Daily Beet

13 Aug Smokey Cheez Sauce

Share this story



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!



Share this story
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!