Nooch Sauce Recipes

NOOCH CHEESE SAUCE

Steps:

• Heat the coconut oil or butter in a small pot on low heat.
• Add the salt, pepper, paprika powder, curry powder & garlic powder.
• Add in the flour and whisk.
• Add nutritional yeast, whisk again until clumpy.
• Add the water and whisk on low heat for a few minutes. If it gets too thick you can add a little bit more water and whisk again.
• Use it as a dip, pour it over some lasagne or pizza or whatever you like. Enjoy!

NOOCH SAUCE

Steps:

• combine all ingredients in high powered blender. Blend for 3 minutes on high speed.

NOOCH SAUCE

Steps:

• Add coconut oil to a medium pot over medium heat. Once melted, add shallot and garlic and cook for two minutes until fragrant.
• Add flour to the pot with paprika and stir to combine. Let cook for a minute to cook out any flour taste.
• Add cashews, water, and almond milk and bring to a simmer. Stir in nutritional yeast and turn heat down to low. Simmer for 8-10 minutes until cashews soften slightly.
• Let mixture cool slightly until it isn't steaming hot and transfer mixture to a blender. Blend until very smooth. If it seems very thick, add more almond milk or water in 2 tablespoon batches.
• Once blended and smooth, return to pot and keep warm until serving over low heat. Season sauce to taste with salt and pepper.
• Sauce will stay liquid as it cools, but will solidify a bit. If you want to thin it out again, reheat it gently over low heat and add a tablespoon or two of liquid back to it.

ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING

Steps:

• Place the racks in the top and bottom thirds of the oven, and heat the oven to 450 degrees. Place two baking sheets in the oven to heat.
• In a large bowl (or two if you need), toss broccoli and cauliflower florets, stems and leaves, and the brussels sprouts with enough olive oil to coat (around ½ cup). Season generously with salt and pepper. (Don't wash the bowl.) Roast on the heated sheets, rotating the pans and switching racks halfway through but leaving the vegetables themselves untouched, until browned and crisp-tender, 15 to 20 minutes.
• In a medium bowl, stir together the nutritional yeast, ¼ cup water, remaining ¼ cup olive oil, the lemon juice, mustard and garlic powder. Season to taste with salt and pepper. Add the grains to the large bowl. Season and dress the grains with salt, lemon zest, and some of the nutritional yeast dressing to taste.
• Top the grains with the roasted vegetables, then drizzle with some of the dressing. Top with the almonds.