Finding a recipe for a good vegan cheese sauce is nearly impossible. Most recipes tell you to throw cashews in a blender, add some nutritional yeast and voila cheese! Except every time I've tried it, it never worked. We unintentionally, and thankfully, stumbled upon this cheese sauce recipe when we were looking for a vegan soup recipe. We did some tweaking and this cheese sauce is phenomenal! It is great on burgers, burritos and it makes an amazing queso!
Ingredients
- 1 1/4 cups (2 medium) diced and peeled yellow or red potatoes
- Heaping 1/3 cup diced and peeled carrots
- 2 tbsp nutritional yeast
- 2 tbsp refined coconut oil
- 2 1/2 tbsp water
- 1 1/2 teaspoon lemon juice
- 1/2 tsp salt
- 1 garlic clove
- 1/2 teaspoon white wine vinegar
Instructions
- Place potatoes and carrots in small pot. Bring to a boil and cook covered until soft (10-15 minutes)
- While the potatoes and carrots are cooking, add the nutritional yeast, oil, water, lemon juice, salt, garlic and vinegar into blender and set aside
- When the potatoes and carrots are cooked, drain and add to the blender and blend until smooth. Serve hot!
This cheese sauce can be kept in the refrigerator for several weeks.
1 Serving = 1 oz cheese sauce