Simple and Delicious Vegan Cheese Sauce Recipe
Since I have been rambling recently about the wonders of Haystacks (see my post called Let’s Make Some Haystacks!), I wanted to post my recipe for vegan cheese sauce so it could be easily found.
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Vegan Cheese Sauce
We make this vegan cheese sauce often, for dishes like vegan Mac and Cheese, pizza, and lasagna.
It’s also good for over veggies, as in the potato dish we make in our Dutch oven. (Check out how we love to do Dutch oven cooking in the campfire)
It’s easy, and quick. This vegan cheese is quite rich, using a base of nuts.
If you’re after a lighter, cheaper alternative, I would encourage you to check out Mark Anthony’s cheese sauce recipe. He’s a fun vegan chef whom we have met in person, and he has a flair for making vegan food taste great! Go here for that wonderful recipe!
How to Make Vegan Cheese Sauce
- 3/4 cup Raw Cashews or Blanched Almonds
- 2 cups water
- 2 tsp sea salt
- 2 tsp onion powder
- 1/2 -1 tsp garlic powder
- 2 Tbs Nutritional Yeast Flakes
- Blend all of this very well.
- Then add, 2 peeled, cubed, cooked potatoes
- 1/2 c cooked carrots
- 2 cups water
- Blend some more
- Add 1-2 Tbs Corn Starch or Arrowroot
- Blend, and pour over pasta, vegetables, for lasagna, or for Haystacks (Taco Salad)
This will thicken when cooked. If using right away, in a non-cooked dish, then heat the sauce in a pan, stirring until thickened.
*Fun Fact* If you blend your sauce for about 5 minutes in your Vitamix, it will thicken without having to cook it in a separate pan
The Secret Ingredient
The nutritional yeast flakes help to give this cheese sauce the cheesy flavor. Don’t leave it out, or it’ll be more bland, but still good! ?
This is quite delicious when poured over macaroni noodles and baked until a crust forms. ?
I hope you enjoy!!
What will you pour Vegan Cheese Sauce over?