Caramel Sauce

Hee Hee. Veganizing Martha’s Muffin – Dessert Week has gotten off to a winning start! What I made tonight is a two-parter. Part One was super-easy to veganize – Caramel Sauce. I’ll be using this sauce in another dessert recipe later this week, so it’s a good thing it makes plenty. Even so, I bet you can think of a kajillion ways to use up some caramel sauce (over ice-cream, fruit, baked potatoes, just kidding).

Let’s get started, shall we?

Martha’s Ingredients
Makes 2 cups

1 cup sugar
6 Tbsp. unsalted butter, cut into large cubes
1/2 tsp. coarse salt
1/2 tsp. pure vanilla extract
1/2 c. heavy cream

Scrumpdilly’s Veganized Caramel Sauce
(adapted from Everyday Food, October 2009)

1 cup sugar
6 Tbsp. vegan butter, cut into large cubes
1/2 tsp. pure vanilla extract
1/2 c. soy creamer

In medium saucepan over medium-high, heat sugar until melted and brown at edges, about 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, roughly 3 minutes more. Immediately remove from heat and whisk in vegan butter and vanilla taking care that mixture is extremely hot and will bubble. Whisk in soy creamer. Transfer to a heatproof container and let cool. Once completely cool, whisk again, then transfer to an airtight container, stir, and cover to store. Refrigerate.

Vegan MacN'

Once I discovered the absolute deliciousness of the Nacho Cheeeze Sauce, I wondered to myself if I could use that same recipe with a few adjustments (okay one) to make a nice Macaroni ‘N’ Cheeeze recipe. And guess what, it worked! Beautifully! Again, kiddie-poos, it’ll be all you can think about for the next two weeks.

MacNCheeeze

1 package elbow macaroni
2 cups water
1/4 cup raw cashews
1 cup nutritional yeast flakes
4 oz. jar pimentos, drained
2 Tbsp. cornstarch
1 Tbsp. fresh lemon juice
1 1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 Tbsp. dijon mustard

Prepare macaroni according to package directions. While macaroni cooks, begin to make the cheeeze by combining all ingredients in blender and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, 6 – 10 minutes. When macaroni is cooked to your liking, drain, and return to saucepan. Pour thickened cheeeze mixture over the macaroni and stir. Continue adding cheeeze mixture until desired MacN’Cheeeze consistency is reached (around 1 1/2 cups). Leftover cheeeze can be used as a dip later.

Nacho Cheeeze Sauce

The date I printed this recipe and filed it in my “To Try” folder was over two years ago, 3/8/2007. I finally got around to testing it out, and holy effin’ crap! What the hell was I waitin’ for all these years? We’ll never know.

Actually, yes we will. I’m a fake cheese hater. Can’t stand the whole lot of them. Even the ones super-vegans rave about. Me, I’m all keep your plastic, rubber-y, icky tasting fake cheese to yourselves. Then I made this and became a lover. Maybe because this isn’t fake and plastic and processed, but warm, delicious, thick, gooey, homemade, and juuuust right.

This recipe is so quick and easy, you’ll be making it all the time. Hear me now, believe me in two weeks…when it’s all you can think about.

Nacho Cheeeze Dip (the three “e’s” are mine, the recipe from Vegan Lunchbox)

2 cups water
1/4 cup raw cashews
1 cup nutritional yeast flakes
4 oz. jar pimentos, drained
2 Tbsp. cornstarch
1 Tbsp. fresh lemon juice
1 1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. cumin

Combine all ingredients in blender and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, 6 – 10 minutes.

Makes about 2 cups.