Following on from last year’s annual blogger event on Canned Time, I am thrilled to be joining again in this year’s Nut Butter Bash extravaganza.
Q. How can tahini sauce get any more scrumptious?
A. By being a cheesy tahini sauce, of course!
I have used glorious tahini in a ridiculously delicious cheesy sauce made with sweetcorn, nutritional yeast and nondairy milk. All you need is a blender, no cooking at all!
Serve it anywhere and everywhere. On pasta, veggies, for dipping, on pizza, on tacos or best of all – on baked potatoes. I can’t wait to try it on a sweet potato!
Head on over to the wonderful Canned Time and visit the very talented Angela for the recipe!
TO THE RECIPE
I love to hear from you and connect with new bloggers and readers! Why not leave a comment below or connect with me on social media?
Bunny Kitchen 
I am ecstatic to have stumbled across your blog! Not only does this recipe look insanely delicious, but so do the others. Thanks for posting, and I love what you stand for!
What a gorgeous comment! You have made my day – thank you and a pleasure to ‘meet’ you!
Aww I’m so glad! Pleasure to meet you too! Xx
Pingback: No Cook Cheesy Corn Sauce – Chef Ceaser
Looks good.
Well this just screams yummy comfort food!
YES!
SO delicious, I must try making it. I’ve never blended sweetcorn but clearly it looks as though it blends smooth and thanks for the tip about tahini. I’ve never added it to dairy free cheese sauce before.
Hi Vicky, I use a powerful Froothie blender (see here http://www.froothie.co.uk/index.php?dispatch=aff_banners.view&bid=78&sl=EN&aff_id=2612) It may not be as smooth in a less powerful blender. If you don’t already have one, I really recommend it. I’m obsessed with blending things in to sauces at the moment!
Do you heat it to serve and how long will it keep?
It’s completely up to you whether you heat it or not. Obviously if you are using it in pasta or on cooked veggies it would make sense to.
It will keep covered in the fridge for 5 days.
Well this just screams yummy comfort food!
YES!