This creamy, nut-free vegan cheese sauce only requires a few wholesome ingredients, is low in fat and delicious on pretty much everything.
Even in a vegan diet, you don't have to do without cheese sauce. What would (vegan) Mac 'n Cheese be without the cheese? Vegan quesadillas and nachos also simply taste so much better with a bit of cheese sauce drizzled on top.
Fortunately, making a vegan cheese sauce from scratch is not complicated. An easy way would be blend cashews, yeast flakes, water and a few spices. This creates a very rich sauce slightly higher in fat. My whole food version may take a little longer to prepare, but it doesn't require any oil or nuts and is therefore significantly lower in fat than the cashew sauce.
The Ingredients for Wholesome Vegan Cheese Sauce
Potatoes and carrots form the basis of this cheesy sauce - not very traditional, true - but the starch from the potatoes makes the sauce really creamy and the carrots provide the right color. These two ingredients also contain lots of important nutrients such as vitamins and minerals.
The rolled oats are also not a quite typical cheese sauce ingredient. However, together with the potatoes, they also ensure that the sauce becomes really lucious and creamy. This also means that no extra starch is needed. However, the oats can be omitted if desired. Last but not least: Nutritional yeast! Nutritional yeast is of course a must in a vegan cheese sauce! After all, the “cheesy" flavour has to come from somewhere.
My favorite way to serve the sauce is with pasta, baked potato or in a Mexican bowl with beans, rice, vegetables and guacomole. What delicious things would you make with this sauce?
If you try and love this vegan and gluten-free nut-free cheese sauce, please leave a comment or give this recipe a rating. You can also show me your creation on instagram (#veggiejam). It always makes me happy when you try out my recipes.
PrintRecipe
Nut-free Vegan Cheese Sauce
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: ~4 servings
Description
This creamy, nut-free vegan cheese sauce only requires a few wholesome ingredients, is low in fat and delicious on pretty much everything.
Ingredients
- 1 medium carrot, chopped (1 cup)
- 1 large potato, peeled and chopped (1 ¾ cup)
- 2 tbsp rolled oats (15 g)
- ¼ cup nutritional yeast (20 g)
- 2 tbsp lemon juice, apple cider vinegar or white wine vinegar
- 1 tbsp shiro miso (optional)
- ½ cup water (125 ml)
- ¾ cup plant milk, unsweetened (175 ml)
- 1-1.5 teaspoon salt
- ¼ tsp black pepper
- 1 tsp garlic granules
- 1 tsp onion granules
- ½ tsp sweet paprika
- ¼ tsp turmeric (optional)
Instructions
- Cook the carrots and potatoes together in slightly salted water (or in the Instant Pot for about 8-9 minutes) until soft.
- Then blend with the remaining ingredients until you get a creamy sauce. If necessary, add more plant milk and season with salt to taste.
- The sauce will keep in a sealed container in the fridge for about 4-5 days.
Notes
- Instead of fresh tap water, you can simply use the cooking water from the potatoes and carrots.
- When choosing a plant milk, I would recommend a creamy variety, like pea or soy based. These are also generally less sweet than oat or rice milk, for example.
This post is also available in de_DE.
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