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Creamy Vegan Cheese

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Sauce
February 2, 2015

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Terri Edwards

Creamy Vegan Cheese Sauce

This cheese sauce is the best one I've ever tried,
by far! And it's made with potatoes, carrots,
onions, and few cashews (or white beans) as the
base, which makes it lower in fat than the full-nut
sauces. WHAT?! I highly suggest making a double
batch!

Servings

Prep Time Cook Time

4 SERVINGS

15 MINUTES

15 MINUTES

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Ingredients
1 cup

potatoes peeled & diced

1/4 cup

carrots diced

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Life Instructor with

1/4 cup

onion chopped

Physicians Committee for

1 cup

broth from veggies

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1/2 cup

raw cashews, unsoaked (or 1/2 c white beans)

4 Tbsp

nutritional yeast flakes

1 Tbsp

lemon juice

1 tsp

salt

1/2 tsp

garlic powder

1 pinch

paprika

1 pinch

cayenne pepper optional

Servings: 4

servings

Instructions

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1. In medium pot, bring about 3 cups of water to a boil. Place potatoes,

carrots, and onion in pot and allow to cook until veggies are tender,
approximately 15 minutes. Cooking time will vary based on how
small the veggies are diced.

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2. When veggies are tender, drain and place them in blender. NOTE:
reserve 1 cup of the broth, and add to blender. Add all the remaining
ingredients, and blend until smooth.

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3. Now, it's ready to use in nacho cheese dip, mac-n-cheese, topping for
steamed broccoli, or anything else you need a creamy, cheesy sauce
in. It make approximately 1 quart and can be stored in the
refrigerator up to 2 weeks.

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4. Also terrific as a baked potato topping. This is a loaded baked potato.

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5. If using in nacho cheese dip, just add your salsa and serve. I have an
excellent salsa recipe listed below in notes.

6. If using for mac-n-cheese, simply add your cooked pasta and serve.
Or, after adding cheese sauce to pasta, place in baking dish, top with
bread crumbs, and bake at 350 degrees for approximately 20
minutes.

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Recipe Notes
This recipe calls for 1/2 cup of raw cashews, butthey can be replaced by
an equal amount of cooked white beans to create the creamy texture
without the fat, if you prefer.

Kitchen Aid 5-Speed Diamond Blender. The

one that I use.

Kal's Nutritional Yeast

Cheese Sauce Nutritional Information: 1/4 cup serving (WITH BEANS): 5

calories, 28 carbs, 0.14 grams fat, and 1.9 grams protein 1/4 cup serving
(WITH CASHEWS): 41 calories, 4.6 carbs, 1.8 grams fat, and 2 grams protein
Cheese sauce recipe adapted from: Vegan Yumminess
EASY SALSA

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Ingredients:

2cans fire roasted tomatoes (these are not hot, but full of flavor)
2 cloves garlic, large
1 small onion, diced
small bunch of fresh cilantro (if you love cilantro like I do, add a lot!)
1 small chili (from a can of chilies in adobe sauce) (See picture of can
below.)
juice from one lime
sea salt
Lawrys garlic powder to taste

If you don't like warm salsa, try reducing the chipotle chili to only a 1/2.
Place all ingredients into a blender and blend for just a minute. I like mine
still a little chunky. So simple and delicious! Variation: I sometimes add

frozen corn nibblets to this; just place frozen corn in drainer and run warm
water over for just a few seconds, then add to salsa.

These chipotles in adobe

sauce can be found in most
grocery stores. There's a lot of
peppers in this can, and only 1
is needed for this recipe.
Unless you really like it hot.
Seal the rest in a baggy and
use in other recipes that you
want to add a kick to such as
salsa, hummus, etc.

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Farberware 6-quart stock pot

available on amazon. Click to
view.

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8 thoughts on Creamy Vegan

Cheese Sauce
Peggy
- June 20, 2015 at 10:19 pm

Have you ever froze this sauce? Good idea or not?

Reply

Terri
- June 21, 2015 at 7:51 am

I have not frozen it before, but think it would probably do just

fine. When you defrost it, if it needs to be thinned any, just
add a tad bit of veggie broth. Id love to hear how it works for
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you, so I can share that information with my followers.

Thanks!
Reply

Diane
637

- August 24, 2015 at 6:32 pm

I just made this cheeze sauce. I doubled the recipe and tweaked
it a bit. It is fabulousI added 1/2 cup cashews and 1/2 cup
white beans as I doubled the recipe as I said so I needed 1 cup
anyway. Then when I was done blending all the ingredients with
the 2 cups of veggie water which was prefect consistency, I
added about 2 to 3 tbsp or so of jarred pickled jalapeos and
pulsed the blender to break into small pieces. Thensauce was
still very warm from blending so long in the Vita Mix.. And then
when I poured it all into a jar to cool, I added several tbsp of
salsa to the sauce for even more flavor and it is pure heavenit
will be so delicious over baked potatoes or chili, or on pizza or
Mac and cheese or with baked chips, broccoli or other veggies or
just about anything one would use warm cheeze s sauce with.
Thanks for the base recipe. But if you like a little spice the pickled
jalapeos pulsed and the salsa added really puts it over the top.
have to quit spooning it out of the jar and eating it..
Reply

Terri
- August 24, 2015 at 6:47 pm

OMGosh! That sounds fabulous! Ill definitely have to give it a

try. I love a little spice, though my hubby doesnt. Ill make a
double batch and spice my part up a bit. Thanks for the info!

Reply

Michelle
- November 15, 2015 at 6:57 pm

I substituted almonds for cashews due to food allergies in this

recipe. It turned out very good but the almonds do not fully

liquify like the cashews. Its pretty smooth but visually it is grainy.
Doesnt taste it though. It seems very similar to yours. Will try
white beans next time. Do you have a suggestion for which white
bean might work best?
Cheers!
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Reply

Terri
- November 15, 2015 at 6:59 pm

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For the white beans, either great northern or navy beans will
work well. I also wonder if you soaked the almonds if it would
help them liquefy. Not sure, but might be worth a try.
Reply

Katie
- April 20, 2016 at 1:12 pm

This is my go-to recipe! Thanks so much for sharing! I was going

to ask about freezing, but I see it has been asked before. I will
give it a try and see what happens. I dont have much to lose! I
prefer Great Northern beans in this and I omit the cayenne
pepper and cashews. I halved everything in the recipe except
the potatoes, beans and garlic powder. I also add onion powder.
YUMMO!
Reply

EatPlant-Based.com
- April 20, 2016 at 1:27 pm

So glad to hear that you enjoy the recipe! Its a regular at my

house too.
Reply

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