day#19: it's so cheasy to fall in love...

truth be told, i'm kinda jaded by vegan cheese. really-- life is okay without it. i was something of a dairy hound as a vegetarian and an omnivore. don't get me wrong, teese and daiya are cool. they're also expensive, so i don't buy them as often and a little goes a long way. i have come to like my pizza with sauce and veggies, sammies are cool too, and there are all sorts of fun sauces that really make pasta and potatoes sing.
there is one thing i insist on covering in cheezy goodness: broccoli! i will eat it plain, but i'll bitch about it. sue me. i wanted to make a cheese sauce on my own without any assistance from a vegan cookbook. so i took what i knew from the color wheel. for those of you with no artistic ability, you want to mix ingredients of varying colors to get a particular color. this was truly an experiment. a magnificently tasty experiment.

readers, i give you fo' sheezy my cheezy sauce dedicated to mollyjade at the ppk. she requested a kugel, but i ran out of time. i know she likes broccoli and i hope she likes fake cheese. scratch n' sniff baby, scratch n' sniff....

you'll need

• 3/4 c roasted butternut squash-bright orange
  
• 2T veganaise-white
• 1/3 c. nutritional yeast-yellow
• 1 t samba oelek-deep red
  
• 1/2 avocado-bright green
  
• 1/4 t mustard-deep yellow
  
• splash of lemon juice
• 1T miso-golden color
  
• 1/4 salt
• 1/8 plain non dairy vegan creamer-white

i blended everything together and heated it on low heat. i spooned it over steamed broccoli and it was divine. this makes a very thick cheez sauce, so you may want to add more liquid ingredients to thin things out if you feel so inclined.

thanks for reading and happy eating!