Amazing Vegan Cheese Sauce
The taste and texture of this you-won't-believe-it’s-not-cheese sauce is incredible. It’s perfect for a vegan mac & cheese (and will fool the non-vegans who want to eat a bit healthier). It’s also delicious poured over vegetables. Plus, you probably already have these ingredients on hand!
Overview
Total time: 25 S
Servings: 6
Calories: 120
Ingredients
- 2 cups potato peeled & cubed
- 1 cup carrots chopped
- 1 tsp. lemon juice
- 1 tsp. Dijon mustard
- 1 tsp. soy sauce
- 3/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- 1/2 tsp. sea salt
- 3 tbsp. olive oil
Nutritional Information
- Serving Size: 4 oz.
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 290mg
- Carbohydrates: 13g
- Fiber: 2g
- Sugar: 2g
- Protein: 1g
Instructions
- Put the potatoes and carrots in a saucepan and cover with water.
- Bring to a boil and then reduce heat to medium-low and simmer until tender. Most potatoes will be done in 10-20 minutes. (If you’re making mac & cheese, cook your pasta at the same time!)
- Drain potatoes and carrots or lift with a slotted spoon and add to FourSide or WildSide+ jar, add remaining ingredients and secure lid.
- Blend on “Dips” cycle or on a Medium speed for 25 seconds.
- Serve immediately.
Notes
Add ½ - 1 tsp. apple cider vinegar if you want a more tangy flavor.
I make another plant based cheese sauce that has oatmeal,nutritional yeast, onion powder, lemon juice, corn starch, salt and water that are blended and cooked until thick and then I add Rotel tomatoes to that that I am in love with.
I make another plant based cheese sauce that has oatmeal,nutritional yeast, onion powder, lemon juice, corn starch, salt and water that are blended and cooked until thick and then I add Rotel tomatoes to that that I am in love with.
I made a very similar version of this sauce (http://veganyumminess.com/c… for my vegan son. Mac and cheese used to be one of his favorite dishes, but nothing has come close until now. He’s also gluten free so homemade mac and cheese is a must. I skipped the soy sauce as he’s not fond of it—even gluten free version and mustard. I used a little onion instead of the powder. He loves the mac and cheese. It also freezes very well in individual portion containers.
The olive oil really isn’t needed. And yes, more vegan recipes please!
I love this vegan cheese. I served it over a whole cooked (microwaved) head of cauliflower. I added some mustard and sage to the sauce, which I think enhances "cheese" flavor.
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