There’s one thing that both kids and adults love – and that’s cheese sauce. Of course if you are eating a plant based diet, cheese sauce is not an option. Well this is a recipe for a vegan cheese sauce made entirely of plants! It’s thick, creamy, cheesy, and will fool you into believing this is made with dairy! It’s so amazing!
Regular cheese sauce is made with white flour, butter, milk, and of course lots of cheese. This vegan cheese sauce is made with potatoes, cauliflower, pepper, carrot and cashews! What could be better than something that tastes like a rich and comforting bite of childhood? I’m so in love with this sauce and I think you’re going to love it too!
Great for Kids!
This sauce is a pretty sneaky way to get kids to eat their veggies, and they’re going to be asking for more! You can put this sauce on macaroni for the classic mac and cheese, but you can also use it as a sauce on steamed veggies, dip for veggie sticks, on tacos, the possibilities are endless.
How to Make Vegan Cheese Sauce from Vegetables
Cashews provide a creamy texture along with the cauliflower and potato. The color comes from the bell pepper, carrot and turmeric. You will want to soak the cashews in hot water so they are softened in order for them to be blended smoothly in the sauce. You may need to blend it for extra time if your blender isn’t as high powered.
I would not recommend removing the potato from this recipe as the starches help to bind it together.
Once your sauce is made, serve it hot! Any leftovers can be kept in the fridge for about 5 days or it may frozen.
Some Ideas for Serving your Vegan Cheese Sauce:
- Over macaroni (choose whole grain or legume based pastas)
- As a dip with salsa mixed in, serve with tortilla chips
- Drizzled over top of steamed broccoli
- Poured over my Vegan Lentil Taco Bowl
- Vegan nachos: layer tortilla chips, fresh pico de Gallo, jalapeños, roasted onions, and drizzle with cheese sauce on top
- On sandwiches
Why Decreasing Dairy Consumption is Good for You
As a whole, Americans consume a lot of dairy and cheese. The problem with this is that cheese in particular is full of saturated fats and is very high in calories. Since heart disease is the leading cause of death in America and because increased consumption of saturated fats is a major contributing factor, it only makes sense that decreasing consumption of such foods will improve your health and reduce the risk of developing disease. The most commonly prescribed drug in American is for hypertension and that is directly related to heart disease. Therefore we all could use less saturated fats in our diets! This is one way to turn a typically very indulgent food into something quite healthy!
I hope you enjoy this cheese sauce as much as I do! It legit is so good!!
The Best Vegan Cheese Sauce
Makes about 4 cups of sauce
This sauce is a pretty sneaky way to get kids (and adults) to eat their veggies, and they’re going to be asking for more! You can put this sauce on macaroni for the classic mac and cheese, but you can also use it as a sauce on steamed veggies, dip for veggie sticks, on nachos – the possibilities are endless.
Author: Leah Romay
- 6 oz raw cashews + 1 cup boiling water
- 1/4 cup nutritional yeast
- 7 oz cauliflower, steamed
- 12 oz white potato, cubed (about 1 potato)
- 3.5 oz red bell pepper (about 1/2 pepper)
- 5 oz carrot (about 2 small carrots)
- 2 oz onion
- 1 T chickpea miso
- Juice of 1/2 lemon
- 1/4 tsp turmeric
- 1 clove garlic, grated (I use a Microplane grater)
- 1 tsp salt
High Speed Blender
- Chop the veggies and place in a steamer basket and steam until tender.
- Meanwhile, boil the water and pour over the cashews, allowing them to sit for 10 minutes.
- Once the veggies are steamed, add all of the ingredients to your blender. Drain the water from the cashews before adding them.
- Puree on high for 1 minute or until this it is very smooth. You will need to use the blender plunger to force the ingredients toward the blade (or stop your blender and scrape the sides, then blend again)