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.
We’re working on some now that we think you’ll like!
That’s true – you don’t HAVE to use the olive oil. Especially if you reserve some of the water from the boiled vegetables and add some of that instead! That’s an easy way to reduce calories. Thanks for the comment! And stay tuned for more vegan recipes. :)
We like your approach and definitely support all types of dietary lifestyles. Not every recipe can cater to them all so we encourage everyone to use our recipes as guidelines and modify them to your needs (or to not make every recipe). We hope you like this sauce – please come back and let us know what you think!
We’re so happy you were able to find a recipe that your son loves! And we love that you used onions instead of the powder – that’s definitely a great modification! If you try this recipe, we’d love to hear how it compares to the one you use (especially since it doesn’t have nutritional yeast)!
Yay! Let us know what you think after you try it — and stay tuned for more vegan recipes!! Happy blending!
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