Nut-free Vegan Cheese Sauce
This creamy, nut-free vegan cheese sauce only requires a few wholesome ingredients, is low in fat and delicious on pretty much everything.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: ~4 servings
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)
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.
Find it online: https://www.veggiejam.com/english/nut-free-vegan-cheese-sauce/