Vegan Cheese Sauce (Nut Free!)

Name: Vegan Cheese Sauce (Nut Free!)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 1/2 cup peeled and chopped russet potato (1 medium); 2 cup unsweetened non-dairy milk; 1/2 cup nutritional yeast; 3 tbsp olive oil; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1 tbsp cornstarch; 1 cup peeled and chopped carrots (about 2-3 carrots); Optional for nacho cheese: 4 oz can diced green chiles, drained

By Nora · Nora CooksPublic

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Silky smooth vegan cheese sauce that is also nut free! It's absolutely perfect over nachos, baked potatoes, steamed broccoli and makes a delicious mac and cheese.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 6

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This recipe was taken from Vegan Cheese Sauce (Nut Free!) · by Nora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

1.5 cuppeeled and chopped russet potato (1 medium)
2 cupunsweetened non-dairy milk
0.5 cupnutritional yeast
3 tbspolive oil
1 tbsplemon juice
1 tspsalt
0.5 tsponion powder
0.5 tspgarlic powder
0.5 tspsmoked paprika
1 tbspcornstarch
—1 cup peeled and chopped carrots (about 2-3 carrots)
—Optional for nacho cheese: 4 oz can diced green chiles, drained

Steps

1
Add the potatoes and carrots to a medium pot and cover with water. Bring to a boil, and cook for about 10 minutes, until fork tender.
2
While the vegetables are boiling, add all the other ingredients (including green chiles if using) to a blender.
3
Drain the potatoes and carrots and add them directly to the blender with the other ingredients. Blend on high until silky smooth. You don't need to warm it further, but if you want you could add it to a pot to keep it warm. Stir frequently if you do this; it will thicken even more.
4
Serve over tortilla chips, drizzle on baked potatoes or steamed broccoli. Mix into macaroni pasta to make mac and cheese! Store leftover vegan cheese in the refrigerator for up to 4 days, if it lasts that long.

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Per portion

Calories: ~65.1 kcal
Protein: ~0 g
Fat: ~6.7 g
Carbs: ~1.4 g
Fiber: ~0 g
Sodium: ~387.2 mg

4 ingredients still need USDA food links. peeled and chopped russet potato (1 medium), onion powder, garlic powder, 1 cup peeled and chopped carrots (about 2-3 carrots) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk

Partial · 8/12 ingredients linked