Soymilk cheese sauce – perfect for nachos! (or spicy zucchini 😄)

Continuing our cheese substitute series, I dowsed a recipe that turned out to be a winner! This ‘cheese’ sauce is creamy and cheesy and would be perfect for nachos or as a topping to any vegetable dish.

Soymilk cheese sauce recipe:

100gr extra virgin olive oil
100gr white flour
1L soy milk
2 cardamom pods, de-shelled
2 cloves
1 tsp fennel seeds
2 tsp onion powder
2 tsp coriander seed powder
2 tsp onion powder
1 1/2 tsp salt

Heat up the oil. Add the cardamom seeds, the cloves and the fennel seeds. Stir well. Add the flour and stir well making a roux. Add the coriander and the onion powder. Keep stirring until the roux is cooked. Add the soymilk slowly and keep stirring until you reach a nice creamy consistency (it would be better warming up the milk first – but not essential... if you feel lazy like me tonight!). Garnish with cracked pepper.

The courgettes (zucchini) I cooked for dinner to go with the cheese sauce were really delicious, so here’s that recipe too:

1 tsp chilli flakes
1 tsp carom seeds
1 tsp dill seeds
two handfuls of roll oats
extra virgin olive oil enough to cover the bottom of the pan
a few pinches of salt
pine nuts *optional

Heat up the oil in the pan and add all the spices. Stir well. Add the rolled oats and toast them for a bit (or not, if you’re lazy like I was, but it’s going to taste better if you do). Stir and add the courgettes. Add a pinch of salt and stir well. Put on low and let it cook until the courgettes are ready, stirring once in a while. Season to taste.

I’d love to know if you try these recipes and what you think!