Vegan Cheese Sauce WFPB
Most people who transition to a whole-food plant-based diet will tell you that the thing they miss most is cheese. The fact is that cheese has the perfect combination of things for our bodies to crave it—fat and salt. There is a reason that Dr. Neal Barnard wrote a book called The Cheese Trap. Cheese is one of many trap/trigger foods that are prolific in the Standard American Diet.
One kind of cheese that is very versatile is cheese sauce. It’s good for dipping, for using as a sauce over potatoes and vegetables, or for using in casseroles.
In searching for that perfect vegan cheese sauce recipe I came across many that just didn’t do it for me. Some tasted nothing like cheese. Some were just plain horrible. Let’s just say that I’ve composted more than one cheese sauce that I’ve made.
After trying, and making, and lots of tweaking I came up with this vegan cheese sauce. No dairy. No artificial ingredients. It’s made from fruits and plants with some seasonings and nutritional yeast. It does have a small amount of oil and a small amount of salt.
This is now my go-to whole-food plant-based cheese sauce. I’ve used it on nachos, in casseroles, as a dip, and as a condiment. It truly is the versatile sauce that I had searched for, but so much better for your body. Whether it is for a Super Bowl party with friends or a daily meal, this is my favorite cheese sauce.
Please make sure that the blender you use has a vent on the top. During blending the heat will build up, and might cause the container to explode.
Please let me know if you try this. Comments and questions are greatly appreciated. They help me to learn what people want.
Take 1 cup peeled, diced potatoes—one large russet potato is usually sufficient. Peel and dice 1 cup carrots. Simmer them in water on the stovetop until they are tender. Drain, and place in a high-speed blender. Please note that you need to use a blender, such as a Vitamix, that is vented at the top. Even if you fully cool the potatoes and carrots, as the mixture is blending it will heat up and can burst a solid container.
To the blender add: ¼ cup water, 2 TB olive oil, 2 tsp lemon juice, ¼ tsp paprika, ¼ tsp garlic powder, ¼ tsp onion powder (optional), 1 tsp salt, 1/8 tsp dry mustard, and ¼ cup nutritional yeast.
Blend on high speed for 2 to 3 minutes until the sauce is smooth. This recipe will yield about 1-1/4 cup sauce. The sauce will keep in the refrigerator for up to a week, but it seldom remains around here that long. The sauce can be reheated in the microwave.
Best Vegan Cheese Sauce
Equipment
- High speed blender with vent at top of container
Ingredients
- 1 cup peeled, diced potatoes approximately one large russet potato
- 1/2 cup diced carrots
- 1/4 cup water
- 2 tbsp olive oil extra virgin
- 2 tsp lemon juice
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder (optional)
- 1 tsp salt
- ⅛ tsp mustard powder
- ¼ cup nutritional yeast
Instructions
- Boil potatoes and carrots until they are tender
- Drain well
- Combine all ingredients in high-speed blender. The blender needs to be one that is vented at the top to allow the steam to escape
- Blend until all ingredients are smooth
- Will keep in refrigerator for up to a week. May be reheated.
