Garlic Cheese Sauce Recipe Made with Chick Peas

 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 and get a little brown. 

Add the oil and continue to sauté for 3 more minutes. 

Remove from the flame (keep the burner on) and slowly add the water. 

Put it back on the burner. 

Add the salt and pepper. 

Simmer over medium heat for 5 minutes. 

In a pitcher blender, add the chick peas, mustard, garlic mix, cheeses, salt and pepper. 

Add the ingredients in that order so the cheese doesn't stick to the bottom of the blender

Puree until smooth. 

Another great feature of  this cheese sauce is that it stays smooth no matter what. It doesn't seize and get pasty if you refrigerate the leftovers. Nor does pasta or rice make it clumpy. 

It can be made with vegan cheese, nutritional yeast, real cheese or any combination of the three. 

It's about as foolproof as a cheese sauce can be.