Okay, so I used to have a serious addiction to cheese, like A SERIOUS ADDICTION. I would literally eat slice after slice, without even realizing it. Swiss cheese was my jam. In an effort to try to get most of my healthy fats & protein from plant-based foods, I hardly eat it anymore. And surprisingly, I don’t really get many cheese cravings, but when I do, I make “CHEESE-FRIES” DUPES with Brussels & mushrooms.
Call me crazy, but I swear… these will curb a cheese craving & remind you of crunchy fries loaded with cheese curds. You really just have to try this recipe to know what I mean… And when you see just how easy it is, you’ll be jumping at the opportunity even more.
It’s made with just a few ingredients, the two stars of the show being nutritional yeast & Dijon mustard! Yep, you read right… that’s how I created VEGAN CHEESE! Ever met cheese fries loaded with plant-based protein, B12, enzymes & amino acids?! Me neither. Not until I met these babies. I added in a few splashes of both apple cider + almond milk & threw in garlic powder, sea salt + black pepper & THAT IS ALL! Simplicity, BUT A DELICACY!
If you really want to mimic cheese fries or POUTINE, as we say in Quebec, make your own homemade gravy with Vital Proteins Beef Gelatin & top it with some more nutritional yeast & garlic powder & you’re good to go!
Trust me, I know it sounds “cheesy” (no pun intended), but you need it in your life!
- About 3/4 – 1 lb. Brussels sprouts, peeled & halved
- 1 package (about 200g) sliced mushrooms (I like Cremini or portobello)
- 1/4 cup raw organic Dijon mustard
- 1/4 cup nutritional yeast flakes
- 1.5 tsp. garlic powdr
- Sea salt & black pepper to taste
- A few splashes raw organic apple cider vinegar
- A few splashes organic unsweetened (& unflavoured) almond milk
- Add all the ingredients to a large mixing bowl & toss to coat the veggies in the “cheese” sauce.
- Once the veggies are evenly coated, heat a large skillet over medium-high heat & add the seasoned veggies to it.
- Sauté the veggies over medium-high heat for about 7-8 minutes, until mushrooms shrink in size & are brown & brussels are cooked through & browned, but still crunchy! You’ll know they’re ready once the liquid has been absorbed & the “cheese” sauce is sticking to the veggies.
- Remove from the heat, top with some more nutritional yeast & ENJOY!