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.
Exactly! It’s worth it when you consider all the suffering we’re not causing.
Vegan cheese sauce was one of the main reasons I purchased my blendtec blender. I like to omit the oil and add soaked cashews instead along with some nutritional yeast. Pretty close to cheese.
I add nutritional yeast and some paprika or turmeric to my sauce.
Agreed. No animals were harmed making this. Vegan 2 years now. More Vegan recipes please :)
You can microwave a whole head of broccoli in the microwave in about 3 mintes with just a dropperful of water. Now who is losing nurtients?
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