Nut & Dairy-Free Cheese Sauce
This recipe first appeared on turnipvegan.club. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A smooth, warm vegan cheese-style sauce made from potatoes, carrots, nutritional yeast, and savory spices. It is nut-free and dairy-free, and can be served over vegetables or chili; optional arrowroot makes it more gooey.
- Time
- 30 minutes
- Equipment
- Stovetop and blender
- Good for
- Snacks
- Contains
- Soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 130 g
- 60 g
- 1 g
- 9 g
- 8 g
- 2 g
- 300 g
- 2 g
- 15 g
- 5 g
- 8 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 850 g before cooking, which is about 215 g per serving.
Steps
Place the peeled and chopped potato and carrots in a pot and boil for about 15 minutes, until tender.
Drain the cooked potatoes and carrots.
While the vegetables are still hot, transfer them to a blender. Add the nutritional yeast, turmeric, garlic powder, onion powder, cumin, vegetable broth, smoked paprika, liquid aminos, apple cider vinegar, and salt to taste. It is important to blend the mixture while hot.
Blend until completely smooth. Serve warm.
For a more gooey texture, mix the arrowroot powder with the water until smooth. Add this slurry to the sauce, then cook over low heat for 5 minutes, stirring constantly.
Notes
The optional arrowroot mixture is added only when a gooey texture is desired. The source recommends serving the sauce warm and mentions pouring it over vegetables or chili.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 153
- Protein
- 11 g
- Carbs
- 28 g
- Fat
- 1 g
- Fiber
- 8 g
Where the calories come from
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