How to Make the Best Vegan Cheese Sauce
When I first thought about going 100% plant-based my biggest worry was cheese. Yes, I love cheese. However I don’t love how my body feels when I eat cheese. Yet, I still didn’t know if I would be able to give up cheese completely. But with this vegan cheese sauce, I don’t even feel like I’m missing out on anything!
Vegan cheese sauce!
One of the biggest parts of maintaining my plant-based diet without ever feeling hungry is having a lot of things prepped in the fridge to make easy meals throughout the week. And one of the things I like to always have in the fridge is this cheese sauce. It may not actually be cheese, but it fills the void. You can eat it on nachos, tacos, with chips, on bread, on pizza, or with pasta to make mac and cheese. Or you can even make it into a broccoli cheese soup. I plan on sharing more vegan recipes, but this recipe, in particular, feels like a good first step because it is integral to my plant-based diet.
Everything you need to make the best vegan cheese sauce
One of the biggest parts of maintaining my plant-based diet without ever feeling hungry is having a lot of things prepped in the fridge to make easy meals throughout the week. And one of the things I like to always have in the fridge is this cheese sauce. It may not actually be cheese, but it fills the void. You can eat it on nachos, tacos, with chips, on bread, on pizza, or with pasta to make mac and cheese. Or you can even make it into a broccoli cheese soup. I plan on sharing more vegan recipes, but this recipe, in particular, feels like a good first step because it is integral to my plant-based diet.
Ingredients:
3 cups peeled and diced potatoes
½ cup raw cashews
½ cup diced raw carrots
5 tbsp nutritional yeast
1 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tbsp chickpea miso or mellow white miso
½ tsp white pepper
½ lemon squeezed
2-3 cups hot water
#miamivegan
Directions:
First, boil potatoes and carrots together until fully cooked and soft. Save the boiled water to add to the mixture in the blender later.
Add more cashews for a creamier cheese
Next, add all the listed ingredients with the boiled potatoes and carrots to a blender. Then, add the boiled water to the blender and blend until you get your desired consistency.
Note: two cups of water will create a thicker consistency than three, so I recommend starting with two cups and then adding more depending on how thick you want it.
The sauce will thicken up in the fridge, and you can use it all week… if it lasts that long.
drooling over this vegan cheese sauce
