If you’re looking for a delicious and creamy cheeze sauce that’s entirely plant-based, this vegan cheese sauce recipe is a must-try! Made with wholesome ingredients like russet potatoes and carrots, this sauce is not only rich in flavor but also packed with nutrients. Nutritional yeast gives it that cheesy flavor we all love, while a hint of smoked paprika adds a delightful depth. Whether you drizzle it over nachos, pasta, or steamed vegetables, this sauce is incredibly versatile and satisfying. Plus, it’s quick and easy to whip up, making it perfect for weeknight dinners or snacking. Give it a try and indulge in a guilt-free, cheesy experience!
Ingredients:
- 1 1/2 cups peeled and chopped russet potato (about 1 medium potato)
- 1 cup peeled and chopped carrots (about 2-3 carrots)
- 2 cups unsweetened non-dairy milk
- 1/2 cup nutritional yeast
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon cornstarch
- Optional for nacho cheese: 4 oz can diced green chiles, drained
Instructions:
1. **Prepare the Vegetables**: In a medium pot, combine the chopped russet potato and carrots. Cover with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and set aside.
2. **Blend the Sauce**: In a high-speed blender, combine the cooked potatoes and carrots, non-dairy milk, nutritional yeast, olive oil, lemon juice, salt, onion powder, garlic powder, smoked paprika, and cornstarch. Blend until smooth and creamy.
3. **Heat the Sauce**: Pour the blended mixture back into a pot over medium heat. Stir constantly until the sauce thickens, about 5-7 minutes. If using, fold in the diced green chiles for a nacho cheese variation.
4. **Serve**: Remove from heat and serve warm over your favorite dishes, such as nachos, pasta, or vegetables. Enjoy!
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave before serving.
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