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 dried spices. Ground mustard and rubbed sage, 1 teaspoon of each. I did not have dijon, but always use these dry spices with cheese, real or vegan.
OR I spread 1 tablespoon of prepared mustard over the cooked cauliflower and then pour ½ the recipe over the top. I love Jewish style grainy mustard, Batampte, but use your favorite. The other half is good over broccoli, with pasta, or fondue, "welsh rarebit" made with ½ cup beer as the liquid (regular, non alcoholic, gluten free?) over toast?
Let us know what you think when you try it! We think you’ll be surprised at the taste without nutritional yeast. :)
Love the suggestion of adding mustard and sage – thanks for sharing your variation!
Right?! We think so, too!
We’re glad you like the recipe – we have a couple more vegan recipes on the docket so stay tuned!
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