I could honestly kiss myself right now! I FINALLY perfected this recipe and I am so excited to share. There are countless vegan 'cheese' sauce recipes floating around on the internet- I should know because I have made countless versions - some using squash, some with zucchini and others with cauliflower. I have been on the search for the one that hit all the right flavor and texture notes basically since I went vegan.  After a lot of adjusting and playing around I finally created THE recipe with the perfect texture, color and flavor (in my humble opinion, that is). Whether you are plant based or not you need to try this fool-your-whole-family sauce and let me know how you like it. Conventional cheese sauces are full of chemicals, binders and other creepy stuff but this is so simple its crazy plus it is creamy, rich, decadent and literally good for you (you can go ahead and google the benefits of B12, beta carotene, turmeric and garlic). This version requires minimal effort and can be used in COUNTLESS dishes sostay tuned for more way recipes incorporating this liquid-gold in the near future. To keep you creative in the meantime, some ideas are as follows: As a mac and cheese sauce (pictured above), as nacho cheese (add chili powder and cumin), as a taco or burrito topping (add chipotle pepper), over broccoli (add rosemary and sage), as a pizza sauce (add basil and chunky tomatoes) - options are ENDLESS.

P.S-I just ate a cup and a half of it straight up with a spoon as I danced around my kitchen calling myself a genius so thats an option as well :).


Serves: 2 • Cook/Prep Time: 20 min

  • 1 medium sized yukon potato 
  • 2 medium sized carrots
  • 1/4 cup cooking liquid
  • 2-4 garlic cloves
  • 1/4 cup of fortified nutritional yeast
  • 2-4 tbsp salsa 
  • 1 heaping tbsp hummus 

*Note on hummus: If you are going super high carb low fat you can leave the hummus out, I have made other versions similar to this sans-hummus and they were just as delish but maybe a little bit less creamy

  • 1 tsp turmeric 
  • 1 tsp onion powder
  • 1/2 tsp. Himalayan salt, pepper 

1. Chop potato and carrots, peel garlic cloves - boil until tender (about 10 minutes)

2. Allow to cool slightly and add the potato, carrots and garlic to a high-speed blender along with 1/4 cup of the cooking liquid (be sure to save a little more liquid in case you desire a thinner sauce)

3. Add the rest of the ingredients to the blender along with your boiled veggies and blend on medium speed until the mixture is smooth and creamy. Be sure to give it a taste at this point and adjust to your liking (I added a bit more salsa).

Note: I used a Vitamix blender and did have to use the tamper to get the mixture totally smooth and creamy. You can add a bit more liquid during the blending process or continue scraping down the sides if you use a different brand of blender to keep things moving.

Store the extra in the fridge in an airtight container, keeps for up to a week.

 

LIGHT & LOVE, LIVE CLEAN KITCHEN

 

 

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