Hey, everybody. I have just landed in Melbourne, Australia for some work. I don’t know if you know this or not, but Melbourne is also home to me. I just love this city— four seasons in a day and all.
Yes, this is me at 8 am Melbourne time, meaning 5 am Jakarta time, in my sleepy face but morning lipstick haha!
Okay enough narcissism, on to recipe.
I am not a big cheese lover, but ever since I discovered vegan cheese a few years ago and how you can make them easily at home, I was hooked.Especially since they are much more nutrtious and I know what I put in it.
But then, I got tired of them, because they consisted of nuts, nuts, nuts. Then I found a eureka moment. I made my vegan cheese from seeds. Sunflower + Pine Nut Cheese and that worked for a while. But still, it can get quite heavy —then again, I was probably eating too much of it. Ha.. Ha !
Then one day, another Eureka moment came. I was cleaning out my refrigerator and had 1 almost over ripe avocado which I had to use.I didn’t want to make smashed avocado on toast, so I tried to be creative and came up with this magical mix! YOU. WILL. GET. HOOKED. TOO!!
The secret lies within the SWEET CORN, ladies and gentlemen! (imagine my smug face right now)
Okay so here it is:
SPICY CHEESE SAUCE
1 cup sweet corn, shaved (raw or cooked, i prefer steamed a bit)
1/2 red bell pepper, chopped
1 teaspoon SOPHIE POWDER FIX
pinch of salt
1 teaspoon sundried tomato powder (optional but recommended)
2 Tablespoons Nutritional Yeast
2 Tablespoons Lemon Juice
1.Put everything in a food processor and process until well incorporated.
2. Pour over favorite pasta. I mixed raw and cooked which was 1 spiralized zucchini and 1 /2 cup of cooked glutenfree pasta. Add chilli flakes or a dash of sriracha if you need more spice
Please try and tag me on my Instagram @sophienavita when you do!
The only downside to this non nut version is, you have to finish it all in one day. It will probably last only 3-4 hours in the refrigerator because of the avocado :)