The Yummiest Vegan 'Cheese' Sauce Ever
This recipe first appeared on Plantiful Kiki. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A creamy, versatile plant-based cheese sauce made with potatoes and carrots. Perfect for pasta, nachos, or drizzling over steamed vegetables.
- Time
- 25 minutes
- Equipment
- Stovetop and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Tree nuts
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place the diced potatoes and carrots in a pot and cover with water.
Boil the potatoes and carrots together until they are soft and fork-tender.
Drain the vegetables, but make sure to save the boiling water to add back into the sauce.
Add the cooked potatoes, carrots, raw cashews, nutritional yeast, onion powder, garlic powder, salt, and lemon juice to a high-speed blender.
Add 2 cups of the reserved hot cooking water to the blender.
Blend on high until completely smooth and creamy.
If the sauce is too thick, add more of the reserved hot water a little at a time and blend again until you reach your desired consistency.
Notes
Fat-Free Version: Replace the cashews with 1/2 cup white beans (like cannellini) or omit them entirely. If using beans, start with half the amount of water and add more as needed. White Cheese Sauce: Use peeled russet potatoes and omit the carrots. Storage: Can be frozen, though the texture may become slightly lumpy. Reheat on the stovetop while whisking constantly to restore creaminess.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 51
- Protein
- 3 g
- Carbs
- 7 g
- Fat
- 2 g
- Fiber
- 1 g
Where the calories come from
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