I personally enjoy dairy, especially when it is cold outside but I do not like to mix dairy and meat. This is because the enzymes needed to thoroughly digest meat are best activated at a lower pH, or very acid state, whereas the enzymes needed to digest dairy are activated at a higher, more basic pH. If you mix meat and dairy foods in the same meal, you will likely not digest the meat very well.

This dairy-free sauce goes great with meat.

Ingredients

54g pumpkin seed, ground and soaked in water for 24-48 hrs

2g chia seed, ground and soaked 24-48 hrs

550 mL water and 141 g creamed coconut or 1 can coconut milk

1/3 cup coconut flour

1-2 tsp prepared mustard

1/2 tsp turmeric or curry seasoning 

1/2 cup brewer’s yeast

Process

Grind chia and pumpkin seeds. I use a coffee grinder. Soak in 1-2 cups water at least overnight. I don’t recommend soaking for more than 2 days, as it can get mouldy.

Take creamed coconut and water or coconut milk and heat on low in sauce pan. Stir until it is smooth.

Keep on low heat and with a blender, add in 1/3 cup coconut flour to make sauce thicker.

Add mustard, turmeric and or curry sauce. Blend until smooth. Remove from heat.

Add 1/2 cup brewer’s yeast. Mix thoroughly and serve. You slowly add a little bit of water if the sauce is too chunky.

The brewer’s yeast gives the sauce a wonderful cheesy taste. It goes well with vegetables.

I like to eat it with left overs, just to spice them up. I add hot sauce too.

This sauce refrigerates well. It tends to dry out a bit, so you can always add more oil (avocado oil or experiment with olive oil) to make it more unctuous. 

After refrigeration, it dries up a bit and becomes more like a hummus dip.  Still yummy and nutritious.

It lasts 7 days refrigerated and 30 days frozen.

What’s so great about brewer’s yeast?