When I went vegan, I really didn’t miss cheese that much. Honestly, the last thing to go for me was yogurt and I sort of just stopped buying it. Same with cheese, I ate what I had (I don’t waste) and then just stopped giving the dairy industry my money (directly, indirectly I guess by being American I still do, but I digress)
Anyway, I do enjoy vegan cheese when it is offered. When I’m out at restaurants, with friends or if someone offers me some, I won’t say no.
Let’s get real though, vegan cheese can get expensive. It also has a lot of ingredients I don’t recognize. I love processed food as much as anyone, but being an athlete and taking my health into consideration, I probably shouldn’t indulge too often.
Lucky for me, I came across tons of cheese sauce recipes that have made plant based eating easy when I do want some of that hearty yellow goodness. After making them for a while, I started to experiment with making my own.
I wanted something with a bit of tang, not too much kick and holds onto whatever I choose to put it on. I also wanted something more “single-person” sized. I don’t need a gallon of cheese sauce, no matter how good it is, I will get tired of it.
This recipe makes 1.5-2 cups worth depending on the size of your veggies. It is customizable depending on what spices you like or what veggies you have.
For the health nerd in me, ALL THE INGREDIENTS ARE RECOGNIZABLE!Simple ingredients make this #vegan cheese sauce AMAZING! #whatveganseat #meatlessmonday Click To Tweet
Make this sauce and enjoy!
Epic Vegan Cheese Sauce
|Prep:||Cook:||Yield: 1.5 cups||Total:|
- 1 medium potato (approx. 1 cup) cubed
- 5 baby carrots (or 1/2 carrot diced)
- 1/4 cup nutritional yeast
- 1/4 cup almond milk
- 1/2 t chili powder
- 1/2 t garlic powder
- 1/2 t onion powder
- 1 t salt
- 1 T soy sauce
- 1 t lemon juice
- 1 t tumeric
- 2 t mustard (optional)
- In a small pot of water, bring the potatoes and carrots to a boil. Cook until tender (about 10 minutes). Drain and pour into a food processor or blender. Add all the other ingredients into the blender and process until smooth. Serve immediately or store in the fridge up to a week.
Note: Instead of using a carrot and a potato, you might also use butternut squash or pumpkin. 1 cup of each is a good substitute. Adjust your seasonings according to your preference.