Vegan Cheese Sauce
My vegan cheese sauce was a huge hit at the Minneapolis vegan restaurant, Fig+Farro. It’s also a favorite among family and friends. You can drizzle it on a nacho platter, dip pretzel bites in it, use it as a dressing, or make it into a mac and cheese sauce. This vegan cheese sauce recipe cannot fail!
This vegan cheese sauce has a smooth creamy texture and mild seasonings. The flavors are so gentle that even kids will love their broccoli and cauliflower with it. You can also give it a little kick with a pinch of cayenne, which works great when paired with pasta, enchiladas, or as a dipping sauce for pretty much anything.
This homemade cheese sauce recipe is primarily made with fresh produce. This is a much healthier option compared to what we find on shelves in grocery stores. And this recipe is not time consuming, either. It only requires chopping some veggies, boiling them, and then blending them at the end with some seasonings.
I’ve tried many ways to concoct the perfect plant-based cheese sauce recipe. After many trials, I finally succeeded with this version. I’m excited to share this recipe with everyone and spread the love that I feel for healthy and delicious food.
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Vegan Cheese Sauce
Ingredients
- 1 Carrot medium size, chopped
- 1 cup Yellow Onion chopped
- ½ cup Cashews
- 4 cups Water
- ½ cup Plant-Based Milk
- ¼ tsp Black Salt
- 2½ tbsp Nutritional Yeast
- ¼ tsp Mustard Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Garlic Powder
- ¼ tsp Black Pepper
- 1 tsp Salt
- 1 tbsp Fresh Lemon Juice
Instructions
- Bring water to boil. Add carrot, onion and cashews and boil for about 30 minutes on low-medium heat.
- After the boiled vegetables cool down, drain them but save 1/3 of a cup of water for blending.
- Add this mixture to a blender along with milk, black salt, nutritional yeast, mustard, turmeric, lemon juice, garlic, black pepper and salt. Blend together into a creamy, smooth texture.
- Adjust salt/lemon to taste, then refrigerate.
- Heat up the portion needed per use.