I found another way to make a vegan cheese sauce with vegetables!! This zucchini cheese sauce is so light as compared to heavier nut based sauces. The recipe really helps since zucchini is plentiful in our garden. 😀 You can also use butternut squash as the base instead of zucchini. It adds a very nice sweet note that will delight your palate. Add a dash of nutmeg and you have one of the best mac n’ cheeses around. I am just waiting for my butternut squash to get ripe!
Who needs pressed curds of cows milk when you have beautiful veggies to work with!
Served with some warm coconut bacon filled rolls and fresh organic roasted corn on the cob!
Zucchini “Cheese” Sauce
–4 cups or about 2 large washed, peeled, and roughly chopped zucchini *peeling zucchini will prevent sauce from being green
–1 cup favorite mushrooms (optional) adds a more “meaty” flavor
–8-10 cups salted water
–5-6 servings of your favorite pasta, whole-wheat or brown rice (I like brown rice better)
–3-4 cloves garlic, pressed
–1/2 – 1 lemon, juiced
–Pinch of freshly ground black pepper
–Sea salt to taste
–1/4 – 1/2 cup chopped fresh basil (optional), more basil will make your sauce green
–1/2-1 cup toasted bread crumbs
Giant + Zucchini = Giancchini
Add the zucchini to a large pot of salted boiling water and reduce the heat. If using mushrooms cook the mushrooms until tender. When the zucchini is very tender (about 10 -15 minutes), scoop it out, place in a strainer, and drain. Using the back of a spoon, press the zucchini to squeeze as much water as you can from it.
*Save the water to cook pasta.
Bring zucchini water to a boil and add favored pasta, cook until desired texture.
While the pasta cooks, place the zucchini and mushrooms (if using) in a food processor with garlic, lemon juice, basil and pepper. Process the mixture until very smooth. Season to taste with salt.
Place the pasta in a serving bowl and toss with the zucchini sauce. Top each serving with toasted bread crumbs.
(Serves about 6)
Karmic Eats 