What’s my secret for this delicious, quick cheeze sauce? Tofu. Yup. Tofu is a food that’s new to us. For many years I wouldn’t even ‘go there’ – avoiding it like the plague - because like so many, I believed the ‘oh it’s bad for you and will mess up your hormones’ hype touted by the meat and dairy industries. WRONG. New (honest) research shows soy (organic/non-gmo of course) actually has two – not one – receptors for restoring hormone/estrogen balance!!! EXACTLY THE OPPOSITE of what we’d been fed by the industrial-farmed underwritten ‘research’ of the past. Tofu LOWERS bad estrogen and RAISES good estrogen! For more information on the TRUTH about tofu, just consider the amazing new research provided by pioneers like Dr. Greger! Visit his website and do a search on soy, at www.nutritionfacts.org. Or, do a search on YouTube for Dr. Greger/soy.

SO, I created this amazing recipe for anyone with a hankering for a rich, creamy cheeze sauce to pour over roasted vegetables, rice, pasta, broccoli, or slathering onto their toasted bread…YUM!

SMOKY CHEEZE SAUCE – Yields about 2 Cups
1 15oz Package of Soft Tofu
1 TLBs Earth Balance
5 Full Rounded TLBS Nutritional Yeast
1 TLBs Vegetable Better than Bouillon
2 TLBs Vegan Worcestershire Sauce
6-10 Drops Liquid Smoke
2 TLBs Onion Powder
1 TLBs Mustard Powder or your favorite mustard!
* Depending on how thick you want your sauce to be, add SOY or NUT milk to desired consistency!
1/3 C Nut Milk (I used soy)
1. Remove Tofu from package and gently squeeze as much water out of it as you can. Be careful because soft tofu collapses easy! Just get out as much water out as you can, and that’s good.
2. Place tofu into a bowl and using a hand blender, bring it to a thick, pudding-like consistency.
3. Add the Nut Milk and blend thoroughly.
4. Place tofu cheeze into a heavy stainless steel cooking pot on low heat, and ADD all the rest of the ingredients while stirring gently…that’s it!
 
The day I made (Bill’s new favorite) CHEEZY STEW, I fast-cooked some rice in my Instant Pot while sautéing onions (we love them!), a huge carton of discount mushrooms (cleaned), red pepper and celery. I used 2 Cups (half a bag) of SOY CURLS, soaked them in a bowl along with small amounts of the same spices listed in the recipe plus one can of roasted, diced tomatoes for about 20 minutes. Easy peasy!

Then I just added a small bag of mixed vegetables – it tasted absolutely DYNAMITE!
Really, it was amazing and Bill just raved about it! He loves it!