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!
Servings 8 (makes approximately 2 cups)
- 1/4 cup raw pumpkin seeds (pepitas)
- 1 3/4 cup peeled and chopped yellow or gold potatoes (chopped into small pieces of similar size)
- 1 cup peeled and chopped carrots
- 1/2 cup filtered water (plus more if needed)
- 1/2 cup nutritional yeast
- 2 tsp freshly squeezed lemon juice
- 2 tsp fine sea salt or kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp turmeric
Cover pumpkin seeds with boiling water and set aside for 20 minutes
Add the potatoes and carrots to a 2-quart pot and cover with water. Bring to a boil and cook until soft (approximately 10-12 minutes).
Add 1/2 cup water, nutritional yeast, lemon juice, 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 1-2 tablespoons more water and blend again.
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.
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.
Calories: 69kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Fiber: 2g