Veggie-Packed Vegan Cheese Sauce
Pour this Vegan Cheese Sauce over macaroni, baked potatoes, bowls of veggies, or any dish that could use a little cheesy goodness. This recipe makes about 5 cups of cheese sauce. A serving size is ⅓ cup
Ingredients
- 2 medium-sized carrots chopped (about a cup)
- 2 cups chopped cauliflower
- ¼ cup chopped onion
- ½ cup raw cashews
- ½ cup nutritional yeast
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
Instructions
- Place the carrots, onion, cauliflower, and cashews in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
- Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.
- Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with the nutritional yeast, garlic, cornstarch, lemon juice, mustard, and salt. Add 2 cups of the reserved cooking water and blend until smooth and creamy. Add a little more water if the mixture is too thick. Keep in mind that it will thicken when it’s heated.
- Pour the sauce in a medium-sized sauce pan and place it over medium-high heat. Bring the sauce to a boil, reduce heat and allow to thicken slightly.
- Remove from heat. Mix cheese sauce in with pasta for macaroni and cheese, drizzle it over a baked potato, or add it to any dish that could use a little cheese goodness.