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.
I used dry spices..ground mustard and rubbed sage 1 teaspoon of each in the blender with everything else.
Or spread 1 tablespoon of prepared mustard over the cooked Cauliflower and them pour the sauce over the top.
I used dry spices in before blending. Ground mustard and rubbed sage. 1 teaspoon each. OR I spread 1 tablespoon of prepared mustard over the cooked Cauliflower and then pour about 1/2 the sauce on top. I’m from NY so my favorite mustard is grainy Jewish mustard like Batampte.
WHY does everyone feel the need to share their opinions about microwaves, veganism, politics, etc? This is a recipe. The comment section is for you to say "This was tasty" or "This was not tasty". That’s all we need.
I for one, did not make this recipe. I would like to try it soon and I have all of the ingredients at home. Woot. I can’t imagine it will taste "cheesy". I might try to add nutritional yeast at the end if I’m not crazy about the flavor. We’ll see!
I would think if your veg and potato are soft enough, that would work, an immersion blender or food processor.
Maybe reserve some of the cooking water and add it as needed
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