Lemony Cheezy Sauce (to be used on top of Asparagus Mushroom Pie)

 Source: The Prevent and Reverse Heart Disease Cookbook

½ cup Nutritional Yeast

½ cup No Oil Hummus (I used roasted red pepper hummus I made from Jumpstart Recipe)

¾ cup low-sodium vegetable broth or water

¼ tsp ground turmeric

Pinch cayenne pepper

1 Tbsp cornstarch

Zest of ½ lemon

2-3 Tbsp fresh lemon juice, to taste

In a saucepan, combine the nutritional yeast, hummus, broth, turmeric, cayenne, cornstarch and lemon zest and juice over medium heat, stirring continuously with a wire whisk, until the sauce thickens.  Remove from the heat when it just starts to boil-it will be nice and thick and ready to use.

Notes from Anne and Jane Esselstyn…There is no cheese substitute in the Prevent and Reverse Heart Disease program, but this looks like cheese and has the “meltiness” factor of cheese.  Turmeric makes it a wonderful cheesy yellow color, and red pepper hummus enhances the flavor even more.  For a thicker sauce, use an extra tablespoon of cornstarch.  Then it is really cheesy!

We love it on pita chips, with vegetables, over cauliflower, or melted under the broiler on English muffins with tomatoes and greens.