This week is moving along and that’s a good thing heading into a 3 day weekend. And it’s Fat Tuesday, something I’ve never celebrated because indulging on a weeknight is not fun if it means being bloated, cranky, and hungover for work the next day. It’s just another weeknight here with Miko making the rounds for extra attention and dinner.
And me creating another veggie-based cheesy hemp seed sauce to coat a blend of lightly steamed broccoli and cauliflower and raw spinach.
Cheesy Curry Sauce
- 1/2 cup shelled hemp seeds
- 2 carrots, chopped
- 2 tbsp. lemon juice
- 2 tbsp. nutritional yeast
- 1/2 tsp. salt
- 1 tsp. curry powder
- 1 clove of garlic
- 1/2″ thick chunk of fresh ginger
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Use as a cheesy dip, spread, or dressing. Makes 2 servings.
I created this to be a healthy, nutrient-packed sauces that looked and tasted a lot like a creamy cheese sauce with a little kick.
And the carrots and curry powder give the sauce a very convincing cheesy color while the hemp seeds and nutritional yeast add the creamy and cheesy texture.
It coated the veggie blend perfectly with a rich, savory, and slightly kicky flavor that could make fans out of younger, pickier eaters.
And the sauce made my veggie blend look like a decadent cheesy dish, not veggies coated in more veggies.
The texture complimented the crunchier veggies with silky flavor.
Not a bad dinner on a plain Tuesday night, it was very filling and not fattening.