All-Purpose Vegan Cheese Sauce

Name: All-Purpose Vegan Cheese Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 1/4 cup (35 g) raw cashews, soaked*; 1 1/4 cup (190 g) peeled and diced yellow or red potatoes**; 1/2 cup (60 g) peeled and diced carrots**; 2 tbsp (30 mL) grapeseed oil or refined coconut oil***; 2 1/2 tbsp (37.5 mL) water; 1 1/2 tsp (7.5 mL) fresh lemon juice; 1/2 tsp fine sea salt, or to taste; 1 medium (4 g) garlic clove, peeled; 1/2–3/4 tsp white wine vinegar, to taste; Sriracha or other hot sauce, to taste (optional); 2 to 3 tablespoons (8 to 11 g) nutritional yeast, to taste

By Angela Liddon · Oh She GlowsPublic

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Here it is: my favorite vegan “cheese” sauce that not only tastes amazing, but can also be used in a wide variety of dishes! Who knew that just a few simple ingredients could create such a silky, decadent, and pourable sauce? No, the recipe isn’t quite a dead ringer for traditional cheese sauce, but we think it’s delicious in its own right. This pairs perfectly with my Chili Cheese Nachos or Mac and Peas recipes from Oh She Glows Every Day, but is just as good heated up and used as a nacho dip for salsa, guacamole, or refried beans. It’s also fantastic drizzled over roasted or steamed broccoli or cauliflower.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 1

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This recipe was taken from All-Purpose Vegan Cheese Sauce · by Angela Liddon. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 1 person

Cooking for

0.25 cup(35 g) raw cashews, soaked*
1.25 cup(190 g) peeled and diced yellow or red potatoes**
0.5 cup(60 g) peeled and diced carrots**
2 tbsp(30 mL) grapeseed oil or refined coconut oil***
2.5 tbsp(37.5 mL) water
1.5 tsp(7.5 mL) fresh lemon juice
0.5 tspfine sea salt, or to taste
1medium (4 g) garlic clove, peeled
0.5–0.75 tspwhite wine vinegar, to taste
—Sriracha or other hot sauce, to taste (optional)
—2 to 3 tablespoons (8 to 11 g) nutritional yeast, to taste

Steps

1
Soak the cashews in a bowl of water overnight. Drain and rinse. (For a quick-soak method, bring a small pot of water to a boil and turn off the heat. Add the cashews to the hot water and soak for 30 to 60 minutes. Drain and rinse.)
2
Add potatoes and carrots to a small pot and cover with water. Bring to a boil, reduce heat to medium, and simmer uncovered for 10 to 15 minutes until fork tender. Drain. Alternatively, you can steam the veggies until cooked through.
3
Add all ingredients except hot sauce to a high-speed blender and blend until smooth. (See my tip for a food processor option.) If the mixture is too thick, a splash of water or oil can help it along. Sample the sauce and adjust seasonings as desired. Add Sriracha (or other hot sauce) as preferred, if you’d like to give the cheese a spicy kick! The sauce will keep for up to one week refrigerated in an airtight container.

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Per portion

Calories: ~73.1 kcal
Protein: ~3.9 g
Fat: ~0.4 g
Carbs: ~21.2 g
Fiber: ~3.4 g
Sodium: ~55.9 mg

3 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion.

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