Today at Kin we featured our fennel & potato gratin. We’re very excited to be introducing this dish as it is very moorish and really gives us a warming, Autumnal feeling. You probably have noticed that it's gotten colder in the past few days and days are crisp and chilly. Our menu is adjusting slightly to keep up with the changing weather and we will be introducing a few more hot dishes to our usual offer. Expect butternut squash and spinach lasagna with vegan bechamel, or vegan shepherds pie with caramelized pearl onions and red wine. You could say we are slightly excited...
Today, we wanted to share a recipe that we find comes in handy when trying to create something vegan and healthy, yet indulgent and rich. I’ve spoken to many vegans and I find that the thing they usually miss the most is cheese! I know that i’d really struggle if I had to give up cheese entirely, so in effort to please the vegans, we put together this ‘cheese’ sauce that we think stands up to the real thing! This cheese sauce can be used in several ways. You can use it in a vegetable gratin or as a sauce for pasta dishes, or to liven up a sandwich. We also recommend using it for a killer mac and cheese! Who says vegans can’t indulge in food like this!?
Kin’s Cheese Sauce! Ingredients
3⁄4 cup unsweetened almond milk (you can substitute for soy milk)
1 Tbsp gluten free flour (we find brown rice or buckwheat works the best) 1 Tbsp dijon mustard
1 clove of garlic chopped very finely
1 Tbsp onion powder
1 Tbsp sweet smoked paprika
8 Tbsp nutritional yeast flakes
1 tbsp Earth balance or another nondairy butter spread
Salt and pepper to taste
1.In a pot, melt the earth balance on low heat
2. Add chopped garlic and sweat til a translucent colour is reached
3. In a separate bowl, mix almond milk, flour, nutritional yeast, onion powder, paprika and dijon mustard and whisk til a foamy consistency is reached (about 3 minutes)
4. Add the flour mixture to the pot and continue to whisk
5. Continue to whisk as this mixture thickens. This should take around 510 minutes on low heat.