Name: Nut-free Vegan Cheese Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 medium carrot, chopped (1 cup); 1 large potato, peeled and chopped (1 3/4 cup); 2 tbsp rolled oats (15 g); 1/4 cup nutritional yeast (20 g); 2 tbsp lemon juice, apple cider vinegar or white wine vinegar; 1 tbsp shiro miso (optional); 1/2 cup water (125 ml); 3/4 cup plant milk, unsweetened (175 ml); 1-1.5 tsp salt; 1/4 tsp black pepper; 1 tsp garlic granules; 1 tsp onion granules; 1/2 tsp sweet paprika; 1/4 tsp turmeric (optional)

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

Scale

1 medium carrot, chopped (1 cup)
1 large potato, peeled and chopped (1 3/4 cup)
2 tbsp rolled oats (15 g)
1/4 cup nutritional yeast (20 g)
2 tbsp lemon juice, apple cider vinegar or white wine vinegar
1 tbsp shiro miso (optional)
1/2 cup water (125 ml)
3/4 cup plant milk, unsweetened (175 ml)
1-1.5 tsp salt
1/4 tsp black pepper
1 tsp garlic granules
1 tsp onion granules
1/2 tsp sweet paprika
1/4 tsp turmeric (optional)

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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.