Vegan Cheese Sauce – A vegetable-based vegan cheese sauce made without nutritional yeast or nuts.
I’m not typically one for fake cheese in any form.
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. The longer a cheese sits, the more mold it can have and the less my body tolerates it.
No nuts in this vegan cheese
Another thing I don’t tolerate well is cashews. Since that is the base for most vegan cheeses and cheesecakes, 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! 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. I enjoy the subtle, tangy flavor along with the smooth mouth-feel.
I’m not a frequent pasta eater, so I haven’t tried this atop noodles, but it is delicious paired with broccoli and baked potatoes!
When my girls first saw this, they both turned their noses up at it.
However, 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!
Vegan Cheese Sauce (Nut-Free, Yeast-Free)
- 1 cup potato peeled and cubed (I use red potatoes)
- 1/2 cup carrot chopped
- 2 Tbsp olive oil
- 1/4 cup water
- 1 1/2 tsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp paprika
- 2 tsp Dijon mustard
- 1/2 tsp tamari
- Put the potato and carrot chunks into a pot of water.
- Bring them to a boil and simmer for 20-25 minutes, until they are soft and easily pierced with a fork.
- Drain the vegetables and add them to a food processor or high-powered blender.
- Add the remaining ingredients and process for 1-2 minutes until silky smooth.
- Pour atop veggies and enjoy!
Adapted from this recipe
Some of the items I use to make this recipe include: