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.
Thank you Tish for this thoughtful, respectful, and educated response. Good to know! I am not a big fan of microwaved or steamed because I think they both sort of drain the excitement out of veggies – and maybe some of the nutrients as well, but I love sautéed, roasted, and grilled veggies. It’s whatever you like, isn’t it?
Exactly!
Thank you Blendtec for all these delicious recipes to try out in our blenders.
Yum! I’m addicted!
I subbed sweet potatoes for the potatoes, and tumeric for the onion, as I didn’t have either of those. I know tumeric isn’t a sub for onion, but I thought it turned out fine. Oh, I also salted the potato cooking water, instead the blend.
I think the sweet potato gave it a deeper orange color, which is nice. And possibly a little healthier? Perhaps starchy potatoes would make it more cheesy? Mine was pretty light and airy, which again, I liked.
Definitely not identical to cheese, but better in many ways. I have to avoid dairy, so I’m not really comparing it to real cheese. I do occasionally miss cheese and this definitely hit the spot for me.
I used it as a dip with chips with a little salsa mixed in. It would be delish over veggies or as a spread for a wrap perhaps. I will put it out at parties.
I added 1/4 cup (12g) of Nutritional Yeast. Gave it a little kick. Tastes great on the tortilla chips. Awesome idea tamiaugustyn. :)
I don’t have this blender. Could I make this using my food processor or a regular jar blender?
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