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.
You’re welcome :-)
Wow – hard to believe. Did you use too much lemon juice maybe? Mine has a smokey flavor.
I had to add a lot of liquid to make it work and I had to blend it on the whole juice setting. I don’t really consider it healthy food, being carbs upon carbs, but it’s a nice treat just for fun.
Love it! We tried it without olive oil and reserved some of the water from boiling the veggies and it just wasn’t the same. It’ll work for some people but we ended up adding olive oil back in!
Next batch I will use 2 tbsp olive oil and see how that does. I did add 3 tbsp nutritional yeast flakes, and I don’t think it added any flavor at all ….IMO. It really stands on its own merit. I need to go to the grocery store (which is 30 minutes away), but I want to try this on a baked potato next. I have one friend that made it and she had the same reaction as me. Trying to get others to try it, but when they read the ingredients, it is just difficult to imagine how it can really come together to taste like a cheese sauce. I’m the first in line to agree….so that is why I’ve become the biggest cheerleader for people to try this recipe. I even passed it along to a restaurant that offers vegetarian/vegan options (and they already own a Blendtec).
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