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.
Nice!!
WHY does everyone feel the need to share their opinions about microwaves, veganism, politics, etc? This is a recipe. The comment section is for you to say "This was tasty" or "This was not tasty". That’s all we need.
I for one, did not make this recipe. I would like to try it soon and I have all of the ingredients at home. Woot. I can’t imagine it will taste "cheesy". I might try to add nutritional yeast at the end if I’m not crazy about the flavor. We’ll see!
I used dry spices in before blending. Ground mustard and rubbed sage. 1 teaspoon each. OR I spread 1 tablespoon of prepared mustard over the cooked Cauliflower and then pour about 1/2 the sauce on top. I’m from NY so my favorite mustard is grainy Jewish mustard like Batampte.
I would think if your veg and potato are soft enough, that would work, an immersion blender or food processor.
I used dried spices. Ground mustard and rubbed sage, 1 teaspoon of each. I did not have dijon, but always use these dry spices with cheese, real or vegan.
OR I spread 1 tablespoon of prepared mustard over the cooked cauliflower and then pour ½ the recipe over the top. I love Jewish style grainy mustard, Batampte, but use your favorite. The other half is good over broccoli, with pasta, or fondue, "welsh rarebit" made with ½ cup beer as the liquid (regular, non alcoholic, gluten free?) over toast?
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