ROASTED CHICKPEAS (GARBANZO)

Found on the Big Man's World
thebigmansworld.com

1 can garbanzo beans that have been rinsed (if you use canned rather than cooked they will be crisper).  Once rinse put them in a towel to dry them.  When you rub them together the outer skin will come off.  Throw that part away.  You can then put them on a cookie sheet to roast and sprinkle with salt or use one of the recipes below.  Cook at 400 for 45 checking every 15 minutes and stir.  To ensure maximum crispiness, you can turn off the oven but crack the door and let them cool for an hour.  Store in airtight container.  If you don't have time after baked they can be taken out and eaten once cooled.

Lemon Black Pepper
2 T lemon juice
1 tsp lemon zest
1/4-1/2 tsp black pepper
1/2 tsp salt

Nacho Cheese
1/4 cup nutritional yeast
1 tsp paprika
1 tsp onion powder
1 tsp chili powder
1/2 tsp salt

Ranch
1 T apple cider vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried dill
1 tsp dried parsley
1/2 tsp salt

Another mixture:
1 tsp onion
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp sea salt

PLANT BASED CHEESE SAUCE

CHEESE SAUCE
Yum!  Easy to make.  Takes about 35-45 minutes to make.  Freezes good.

2-3 Yukon gold potatoes, chopped into bite size pieces
1 large carrot, chopped into bite size pieces
1 cup water, reserved from boiling vegetables
3 T nutritional yeast
2 T lemon juice
1.5 T olive oil (I only use 1 T and used avocado) - next time try without any
2 tsp salt
1 jalapeno, stem removed - didn't add
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground turmeric
1/4 tsp chili powder
1/8 cayenne powder - didn't add

Start by bringing a pot of water to boil.  Once boiling, add chopped veggies and cook until fork-tender (around 10 minutes).  Transfer veggies with a slotted spoon to a blender - SAVE 1 CUP OF THE WATER

Allow the veggies to cool for 15 minutes.

Next add everything else to the blender and process until smooth and creamy.  Keeps wells for 1-2 weeks in fridge.


CHEESE SAUCE
Javan said he likes this more than real cheese.  Lots of steps so I usually do the top one.  This one is darker than the one above and looks more like cheese.  Works really good for mac & cheese also freezes well.

2 cups water
3 medium white potatoes, peeled and quartered
2 medium carrots, peeled and cut into chunks
1 tsp salt
3 tbsp lemon juice
2 tbsp nutritional yeast
1/2 cup garbanzo beans
1/4 cup aquafaba (bean water from the garbanzos)
1/4 to 1/2 cup cashews

2 tbsp tahini
1 tsp paprika
pinch red pepper flakes

Peel and cut the potatoes. 

In a medium pot, add the potatoes and carrots and about 2 cups water. Bring to a boil. Boil for about 20 minutes, until the potatoes are very tender. Set aside to cool until it can be handled. 

Add the potatoes and carrots and the cooking water to a high-speed blender. Add the salt, garbanzo beans, aquafaba, nutritional yeast, and lemon juice. Blend well for a minute, until smooth. 

Add the remaining ingredients and blend for a couple minutes, until the cheese sauce is uniform, glossy, and silky smooth.

Use on vegetables, chips, pasta, etc. Store covered in the fridge for up to three days.