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.
Tamiaugustyn???? 2 thumbs up to ya! I really enjoyed it. The texture was impressive and the color was nice, too. Thanx for such an enthusiastic review, it made me want to try this recipe even more, I’m very happy that I did.
Ok thanks I will try this…with my nutribullet…if I don’t come back with a complaint then you’ll know it’s something i liked…but a word or warning..i really am not a fan of mac and cheese…mac and cheese, peanut butter and jelly sandwiches, and bologna sandwiches were basically all i had for lunch almost every day of my at home days of my childhood… so yeah i am pretty sick of those things…as i am now 62…lol
Hmmm…..not sure you will like it then, as it is a great vegan substitute for mac and cheese. But let us know either way and we will keep it in perspective that you are not a fan of mac & cheese to start with.
Sharing info regarding the dangers of microwave cooking has nothing to do with (or isn’t the same as) sharing views on "veganism or politics" (don’t over-exaggerate out of anger because you simply don’t agree). And you ask "WHY … ". It’s simply called spreading awareness so others can make wiser, healthier decisions (all these decisions matter when being and staying healthy, unlike the majority of society!). There is an enormous amount of science-based studies (evidence) supporting the dangers—one can either take it for what it is (and further research for themselves for better peace of mind and confirmation) or be in denial since it better suits their lives since convenience takes precedence over common sense/logic (which is what most choose to do. Human nature).
This is an amazing vegan cheese recipe! I made this with tonight for dinner and added a teaspoon of nutritional yeast to add to the cheesy flavor and it was fantastic. I also added a touch more sea salt and as another user mentioned, you can get away with less oil. I made it with 2 tablespoons of olive oil, but really I could have used even less than that (or used reserved water from the boiled veggies). So excited- this is my new ‘healthy’ vegan cheese option!
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