This delicious vegan cheez sauce takes only minutes and 5 ingredients to prepare! Swap shirataki fettuccine for the real thing, and you’ve got a starch-free and virtually carb-free paleo crowd-pleaser of a meal.
The coconut cream and nutritional yeast base eliminates the graininess that can occur with cashew or tahini-based cheez sauce recipes.
Note: I’ve found actual unsweetened “coconut cream” at Asian food markets and Trader Joe’s, but regular coconut milk will also work. Some brands (of coconut milk) contain stabilizers that hold the product together; natural and organic brands i.e. Thai Kitchen do separate (the cream will be at the top) but cheaper brands will either be thin (creamy milk consistency) or thick (coconut cream consistency). To avoid any complication or extra steps, I recommend Chaokah brand (inexpensive, found at most chain grocery stores including Walmart supercenters). If you can’t find this, separate as much of the cream part as possible from the oil (if using a natural brand), or just use the whole product (if using a brand that contains stabilizers).
- 1 cup coconut cream
- ½ cup nutritional yeast
- 1 cup crushed tomatoes
- 2 tsp garlic salt
- Juice of 1 Meyer lemon
- 2 x pkg shirataki fettuccine
- 2 cups frozen broccoli florets
- 1 cup frozen peas
- Combine coconut cream and crushed tomatoes in a soup pot or deep pan over medium heat. Stir in nutritional yeast and garlic salt to form the cheez sauce. As it reaches a slow boil, fold in broccoli and peas. Cover, and move on to the next step.
- Drain and rinse shiritaki noodles and gently pour into cheez sauce, continuing to stir.
- Cover, and juice the lemon. Remove any seeds, and stir into dish. Turn of heat, and cover dish/pot until ready to serve.