My Mama's Bowl-Lickin' Good Vegan Cheese Sauce

Wednesday, July 26, 2017

I'm going to have a fountain of this stuff at my wedding. No joke. I could LIVE on this stuff. Today I'm going to share with you my mom's recipe for vegan cheese sauce!

This cheese sauce is vegan and it's not just melted store bought "vegan cheese" with over 20 processed ingredients 😂  It's made out of veggies and has a lot of nutritional yeast which will give you a good amount of vitamin B12! This recipe is also allergy friendly because it does not use cashews as a base like many vegan cheese sauce recipes. It's so creamy and so delicious and once you make it, you may not ever go back to real mac n cheese again.

I won't make you wait any longer, let's get into the recipe!

What you need:

  • 2 medium potatoes
  • 1 large carrot
  • 1/2 of a large onion 
  • 1 clove of garlic
  • 1/4 cup of nutritional yeast
  • 1 tablespoon tahini
  • 2 teaspoons of salt

Step 1: Wash, peel an chop your potatoes and carrots. Place in a small sauce pan (we use a 1.5 quart sized-pan) with filtered water. Add enough water to cover the potatoes and carrots by an inch or two.

Step 2: Bring to boil and boil for 7 minutes. While this is boiling, chop your garlic and onions. After the 7 minutes is up, add the chopped onions and garlic. Keep boiling the potatoes, carrots, garlic, and onions everything is soft and tender (usually about 15 minutes) Keep lid on so water doesn't evaporate

Step 3: Once all the veggies are soft, scoop everything out of the water and place into a blender. Add about 1/4-1/2 cup of the water that the veggies were boiled in. My mom doesn't typically measure this part, so start with less, and add more until you get your desired sauce consistency.

Step 4: Add nutritional yeast, tahini, and salt along with the veggies and blend until smooth.

Step 5: Enjoy!

This sauce can be used for so many different things! I love making vegan mac n cheese with rice noodles, drizzling it over cooked veggies like green beans, cauliflower, and broccoli, etc. You can also tailor this by adding some cayenne or chili powder if you want it to have more of a nacho taste. The possibilities are endless! Now who can say that vegans miss out on cheese?! Not in my house!

2 comments

  1. That looks so good! I'll have to try it. I've made lots of varied vegan 'cheeses' but never a nut and legume free one.

    And I also wanted to say, I've just started following along on your blog, and it's so encouraging and inspiring to read about your quest to live simply, healthfully, ethically, and with the intent to give God glory. Stay awesome girl!

    ReplyDelete
  2. This looks so yummy! I can't wait to make it!

    ReplyDelete

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