A creamy vegan cheese sauce that is nutfree, soyfree, oilfree, and Paleo! Plus, three delicious recipes to make with this NutFree Vegan Cheese Sauce!

NUTFREE VEGAN CHEESE SAUCE: https://www.rainbowplantlife.com/blog... (other recipes are below)

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MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent PlantBased Recipes!

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MORE COOKBOOK INFO: https://www.rainbowplantlife.com/blog...

90+ delicious vegan recipes made in the Instant Pot
*With tons of glutenfree, soyfree, nutfree, and refinedsugarfree options


Key Moments
0:00 Introduction
0:40 How to make vegan cheese sauce
2:36 How to make buffalo Jackfruit Grilled Cheese
4:55 How to make Creamy Cheesy Pasta
5:44 TexMex Tempeh Quesadillas


NUTFREE CHEESE SAUCE

*Note: 1 batch of this NutFree Vegan Cheese Sauce makes enough for all of these recipes (4 grilled cheese sandwiches, 1216 ounces of pasta, and 4 large quesadillas).

RECIPE #1 BUFFALO JACKFRUIT GRILLED CHEESE: https://www.rainbowplantlife.com/blog...

RECIPE #2: CREAMY CHEESY PASTA
1. Bring a large pot of salted water to a boil. Cook the pasta of your choice until al dente. Drain the water and add as much vegan cheese sauce to the pasta, toss to combine, and heat through.

RECIPE #3: TEXMEX TEMPEH QUESADILLAS

*1 TBSP oil
1 8ounce block tempeh
1 small onion, thinly sliced
4 cloves garlic, minced
1 jalapeno pepper, diced (remove seeds if sensitive to spicy food)
1416 ounces mushrooms, sliced
2 tsps chili powder
1 tsp ground cumin
½ tsp dried oregano
½ tsp paprika
½ tsp kosher salt + more to taste
3 TBSP tomato paste
1 TBSP lime juice
23 tbsp water, as needed
1 1½ cups NutFree Vegan Cheese Sauce
8 extra large tortillas

1. Grate the tempeh using a box grater.
2. Heat a large deep skillet over medium heat with the oil. Once hot, add the onions and cook for 34 minutes until starting to soften. Add the garlic and jalapeno and cook for 12 minutes, until fragrant.
3. Add the grated tempeh, mushrooms, and the TexMex spices (chili powder, cumin, oregano, paprika), and cook for 46 minutes, stirring often. Add the salt during the last minute of cooking. Add a bit of water as needed, to prevent burning or sticking.
4. Stir in the tomato paste and lime juice and stir to combine well. Cook for another 35 minutes. If the mixture starts to dry out, add 23 TBSP water as needed.
5. Remove the filling from the skillet and set aside in a bowl. Wipe down the skillet and return it to medium heat.
6. Spread one tortilla with several tablespoons of the NutFree Vegan Cheese Sauce. Spoon 1/4 of the tempehmushroom filling on top. Drizzle a few more spoons of the cheese sauce on top of that. Top with a second tortilla.
7. Add the quesadilla to the large skillet over medium heat. Place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla. Cook the quesadilla for 3 minutes, then flip and cook another 12 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining sauce, filling, and tortillas.

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