Vegan Cheese Sauce
This rich and creamy, sharp cheddar-style Vegan Cheese Sauce is gluten-free, nut-free, oil-free and soy-free. Pour it on all your favorite veggies, tacos, nachos or even French fries. You can also use it as a dip for your favorite chips or mix it with pasta for a hearty mac and cheese.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Cover pumpkin seeds with boiling water and set aside for 20 minutes
While the pumpkin seeds are soaking, peel and cut potatoes and carrots into very small chunks.
Add the potatoes and carrots to a 2-quart pot and cover with water. Bring to a boil and cook until tender (approximately 10 minutes).
Add 1/2 cup water, nutritional yeast, lemon juice (or mustard powder if making mac and cheese), salt, garlic powder, onion powder and turmeric to a high-powered blender.
Drain pumpkin seeds along with the potatoes and carrots in a mesh strainer (5 1/2" or 7 7/8" size) and add to the blender.
Secure the lid and blend on high, scraping down the sides as needed, until the ingredients are well-incorporated and the sauce is smooth and creamy (approximately 2 minutes). Please note this recipe makes a thick sauce. If the sauce is too thick for your liking after you've used 1/2 cup water, you can add more water. I suggest adding water in 1-tablespoon increments (up to 4 additional tablespoons), re-blending in between, until you've reached desired consistency. *If making mac and cheese, I recommend using the additional water so that it is not too thick.
Cheese sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Reheat leftovers in a microwave safe dish in 15-second intervals, stirring in between. You can also reheat in a small saucepan over medium-low heat, stirring constantly until heated throughout.
If making mac and cheese, use approximately 8-10 ounces of pasta for 1 batch of sauce.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Although its originator is unknown to me, the idea of using carrots and potatoes to make "cheese" is not my original idea. This recipe stemmed from that idea and has been adapted for my own use from the multitude of similar recipes found on blogs throughout the world.
Calories: 82kcal | Carbohydrates: 11g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Fiber: 3g