Vegan Cheese Sauce
Ingredients
-
¾
cup
chopped carrots
-
1
small
Yukon gold potato, cut into chunks (about 4 ounces)
-
1.5
cups
water
-
2
tablespoons
extra-virgin olive oil
-
¼
cup
nutritional yeast
-
2
tablespoons
arrowroot or tapioca starch
-
1
tablespoon
lemon juice
-
1½
teaspoons
fine salt
-
½
teaspoon
paprika
-
¼
teaspoon
onion powder
-
¼
teaspoon
garlic powder
-
¼
teaspoon
smoked paprika (optional)
-
a pinch
cayenne pepper
-
½ to ¾
cup
unsweetened non-dairy milk of choice
Instructions
- Steam the chopped carrots and potatoes until very tender, about 10 minutes.
- In a blender, combine water, olive oil, nutritional yeast, starch, lemon juice, salt, paprika, onion powder, garlic powder, smoked paprika, and cayenne pepper.
- Add the steamed vegetables to the blender and blend until smooth.
- Pour the blended mixture into a pot and heat over medium, stirring until it thickens, about 3 to 5 minutes.
- Whisk in non-dairy milk to reach desired consistency and adjust salt to taste.
- Serve immediately or store in the fridge for up to 2 days.
Nutrition Facts (estimated)
Servings
9 servings
Calories
44
Total fat
3g
Total carbohydrates
3g
Total protein
0g
Sodium
397mg
Cholesterol
0mg
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