Vegan Cheese Sauce
Learn how to make vegan cheese sauce that's creamy, cheesy, and ready in 15 minutes! Use it as a dip or in recipes for nachos, mac and cheese, and so much more!!
Ingredients
- ½ cup Bob's Red Mill Nutritional Yeast
- 1 tablespoon olive oil or coconut oil, 12.5g
- 1 large carrot 112g, chopped
- 1 small yellow onion 72g, halved and chopped
- 3 garlic cloves minced
- 1 cup raw cashews soaked in water overnight, then drained and rinsed OR just easily boiled for 5 minutes*
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon dry ground mustard
- Juice of one lime 1 tablespoon
- ½ tablespoon tamari sauce liquid aminos or capers
- 2 teaspoons paprika
- 1 ½ cups unsweetened almond milk or preferred nut milk
Instructions
- In a pan over medium heat, heat the oil add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender, about 10 minutes.
- Remove from heat and allow to cool slightly.
- In a large high speed blender add the carrot mixture, cashews, salt and pepper, ground mustard, lime juice, tamari, nutritional yeast, paprika, and almond milk.
- Blend together in a high powered blender for about 2 minutes on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary. Enjoy!
Notes
- *You can easily boil your cashews with just enough water covering them for 5 minutes. Drain, let cool, and proceed! This way you can make the recipe the same day.
- You can prep the ingredients while your carrots and onions are cooking down.
- Substitute almond milk for any other nut milk. Soymilk and cashew milk will yield a slightly thicker sauce.
Nutrition
Calories: 138kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 423mg | Potassium: 236mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1525IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 2mg