Noochy Licious Website 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!

QASEDILLA WITH VEGAN CHEESE DIP

Steps:

• Prepare your mushroom, corn, and pepper mix: Add the chopped onions to a pan with the olive oil. sauté until the onions are softened. Add in the veggies and sauté until warmed. Add in sea salt and taste. Set aside.
• Prepare your cheese dip: Whisk the flour, salt, garlic powder, paprika, and nutritional yeast. In a saucepan heat the coconut milk and add the dry ingredient. whisk until thickens, taste, and add more seasoning to your taste.
• Mix 3 tbs of the cheese dip with the vegetables to get a creamy mixture.
• Heat up a frying pan and add 1 tortilla to the pan. Let it toast a little on one side until very slightly browned, and then flip it. Repeat with the next tortilla until all 4 tortillas are finished. Add the veggie mixture to the tortilla, add another tortilla on top, and pat down firmly to stick together.
• Cut each quesadilla in 6 triangles. Serve hot

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.