Vegan Recipes and Plant Based Cooking

 This is an idea that I think will be of interest to a lot of people. Cheese sauce without any milk, flour or roux of any kind. No real milk. No non-dairy milk. No tofu either.  Although, tofu does make a killer cheese sauce . This cheese sauce is soy free as well. In this case, we're making cheese sauce using garlic and chickpeas. It's incredibly easy. It's also quite different from your typical cheese sauces in that it has a lot of garlic flavor. Garlic and cheese are pretty much the two main flavors.  It's defiantly smooth and creamy in spite of it's lack of butter. It uses sautéed garlic. So the garlic flavor is earthy, mild and rich. And it's so much simpler to make.  Ingredients 20 small cloves garlic 1/2 can chick peas, rinsed 1 cup water 2 tsps spicy mustard 1/4 cup shredded cheddar 2 slices pepper jack, crumbled 1 tsp oil 1 tbl salt 1/2 tsp black pepper Instructions Start the garlic in a small dry frying pan over medium heat. Allow it to char slightly a

  I've been experimenting with making vegan sauces without any tofu. Tofu used to be my go to ingredient for thick and creamy sauces. I've since learned that too much tofu can be a problem for me. So, I've tried alterative ways to achieve those same luscious results.  One easy method is to sub garbanzo beans. They puree pretty nicely and result in a similarly creamy end product.  This puree has a smooth and silky texture to rival any cream based creation.  It tastes great and also looks pretty on the plate! Ingredients 7 cloves garlic 1 jalapeno 1 serrano 1 italian long hot pepper 1/2 cup garbanzo beans 1 tbl canola oil 1 1/2 cups water 1 tbl salt 1 tsp black pepper Instructions Deseed the peppers and cut them into small chunks. Char the peppers and garlic in a small frying pan over medium heat. About 5 minutes.  Add the remaining ingredients . Simmer on medium low for 10 minutes.  Add to a blender and puree until smooth.