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.
If you don’t want soy products, sub coconut aminos
Made this tonight for my family – we are definitely not vegans or vegitarians, but thought this would be healthier. How does it compare to real Mac n cheese? Well, it doesn’t :-) however, if you don’t think of it as Mac n cheese, its not all that bad. For a quick and easy pasta dish, I’d give it a 6/10.
This looks delicious! I will certainly be trying this one out! And yes, keep the vegan recipes coming!
Just made this. Really didn’t believe it was going to taste like cheese….I mean, how could it?? I blended it in my blender and it looked just like cheese sauce. I was impressed. The taste was really-really good. While I was waiting for my pasta to cook, I was nibbling on it and thought, this could be a good queso dip with chips….maybe even figure out a way to add Rotel tomatoes with chilis. I didn’t have elbow pasta, but used thin veggie spaghetti. Mixed it up, took my first bite, and started giggling and said OH MY GOD! This sauce is soooooo freakin GOOD! Even if you are not a vegan, I just can’t imagine how you wouldn’t like this, if you like macaroni and cheese. Whoever created this recipe is a genius! Seriously…potatoes + carrots = cheese sauce? I’m laughing! GOOD JOB!! I give it TEN thumbs up!! Now, I must go stuff my face with a second helping……………
I followed the recipe and it is great….but next time I will reduce the olive oil in half just to save some calories because this is as easy to overeat as macaroni and cheese!
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