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.
This was easy and tasted great. I added a drizzle of Cholula over each serving.
This was RIDICULOUSLY good. My husband extremely picky about healthy food substitutes, and we both ate it right up on some broccoli. We’re Whole30-ing, not vegan, and so I used ghee instead of olive oil, which was delicious. The leftovers made great "queso" with the addition of some hot sauce.
Reporting back…..
I made this for a dinner with guests and they were amazed at how good it was.
Will be adding this to my favorite recipes, thank you!!!!!!!
It wasn’t a ‘cheese’ taste for us, but just really good tasting!
Our menu was….
the sauce, plain pasta, steamed broc/cauli, oven baked bbq ribs, salad. Anytime I cook meat, I make sure we have a variety of veggies with it so we eat the meat more sparingly, and not just fill up on meat.
….very successful…….some put the sauce on both pasta and broc/cauli……..one guest, as I explained how sauce was made, said they’d like it undrained and made into a soup….
I used half the olive oil called for after reading comments…..
Suggestions on what type of potato to use?
Starchy potatoes will work better than waxy potatoes. We used russet potatoes. Happy blending!
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