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Cheese-Less Cheeze Sauce (Nut-Free, Yeast-Free)

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I’m not typically one for fake cheese in any form.

Cheese-Less Cheeze Sauce (Nut-Free, Yeast-Free)

I’m not vegan, and I generally tolerate cheese well, so I’ve never had an occasion to delve into the cashew and nooch- (aka, nutritional yeast) based cheese recipes of the dairy-free world.

I generally like my cheese as fresh and new as I can get it.

Raw milk cheddar, mozzarella, and yogurt cheese are all favorites with me, as the longer a cheese sits, the more mold it can have and the less my body tolerates it.

Cheese-Less Cheeze Sauce (Nut-Free, Yeast-Free) 2

Another thing I don’t tolerate well is cashews, the base for most vegan cheeses and cheesecakes, so the whole concept of alternative cheese has pretty much been out of the question until now.

The thing that draws me to this recipe even more than its quasi-cheesy nature is the fact that it is vegetable-based, and who among us can’t use a few more servings of vegetables in our diet?

While this doesn’t taste exactly like cheese, it is close enough in texture and color to be mistaken for the real thing, and I enjoy the subtle, tangy flavor along with the smooth mouth-feel.

Cheese-Less Cheeze Sauce (Nut-Free, Yeast-Free) 4

I’m not a frequent pasta eater, so I haven’t tried this atop noodles, but it is delicious paired with broccoli and other vegetables!

When my girls first saw this, they both turned their noses up at it, but after I poured it over some steamed broccoli and proceeded to stuff my own face with it, they both wanted to try it and ended up enjoying it.

4.25 from 4 votes
Vegan cheese sauce
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Cheese-Less Cheeze Sauce (Nut-Free, Yeast-Free)
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Vegetable-based vegan cheese sauce made without nutritional yeast or nuts.

Course: Sauces
Cuisine: Cheese
Servings: 6 servings
Calories: 64 kcal
Author: Lauren Goslin
Ingredients
  • 1 c. potato peeled and cubed (I use red potatoes)
  • 1/2 c. carrot chopped
  • 2 T. olive oil
  • 1/4 c. water
  • 1 1/2 t. lemon juice
  • 1/4 t. garlic powder
  • 1/4 t. onion powder
  • 1/2 t. sea salt
  • 1/4 t. paprika
  • 2 t. Dijon mustard
  • 1/2 t. soy sauce or coconut aminos
Instructions
  1. Put the potato and carrot chunks into a pot of water.
  2. Bring them to a boil and simmer for 20-25 minutes, until they are soft and easily pierced with a fork.
  3. Drain the vegetables and add them to a food processor or high-powered blender.
  4. Add the remaining ingredients and process for 1-2 minutes until silky smooth.
  5. Pour atop veggies and enjoy!
Recipe Notes

Nutrition facts based on using red potato and soy sauce. WW points (new system): 2

Nutrition Facts
Cheese-Less Cheeze Sauce (Nut-Free, Yeast-Free)
Amount Per Serving
Calories 64 Calories from Fat 43
% Daily Value*
Total Fat 4.8g 7%
Saturated Fat 0.7g 4%
Polyunsaturated Fat 4.1g
Sodium 208mg 9%
Total Carbohydrates 5.2g 2%
Dietary Fiber 0.8g 3%
Sugars 0.8g
Protein 0.7g 1%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from this recipe

2015_08_16

Notes:

If you tolerate nutritional yeast, feel free to add it in for a ‘cheesier’ flavor.

Cheese-Less Cheeze Sauce (Nut-Free, Yeast-Free) 3

What’s your favorite vegetable-based swap?

 

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Comments

  2. This sauce is amazing! Super creative, super delicious! Just one question…have you ever frozen this? Because the only thing that would make it better, is being able to make it ahead of time for an even faster meal!

    Reply

  4. I’m diabetic so I used cauliflower instead of potatoes.I steamed it with the carrots instead of boiling to retain the nutrients. It turned out pretty well . I think I added a little too much carrots but otherwise it was more tasty than I expected.

    Reply

  8. oh my goodness this was increeeeeedible, thank you! it’s wonderful to find a nut-free non dairy alternative as my mum is allergic to nuts and more and more i want to cook and share vegan meals with my family so they can see how awesome it is. big hug to you <3

    Reply

  9. I’m confused by the label “yeast free” since both mustard and soy suace have yeast in them. Exceptionally disappointed as a newly diagnosed yeast allergy has me craving cheese. Any substitue suggestions?

    Reply

  11. In my advanced age I suddenly had to give up all animal products for health reasons. I found this sauce while searcing for something for my broccoly and it saved the day for me. I believe this will be my go to sauce from here on. Thank you 🙂

    Reply

  12. This sauce looks amazing! And I love that it is nut and yeast-free. I can never find cheese sauces without these ingredients. Thanks for sharing! 🙂

    Reply

  13. I also love to eat cheese but also really love to experiment with non-dairy cheese sauces! They can be so good! I love that you used potatoes in this one! And that bright orange color is awesome 🙂 I bet this sauce would taste good on some tater tots 🙂

    Reply

  14. Hi Lauren, this sounds pretty good, though I do make a similar cheeze sauce with either cauliflower or butternut squash as the base. Yum! Like you said, if you can tolerate the nooch, it has a much cheezier taste.

    Reply

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