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An All Time Classic: Vegan Cheese Sauce

Hello everyone!

I think it is about time to share my absolute favourite cheese sauce recipe with you!

There are so many supplements available to buy vegan ready-made cheese sauce, but nothing has been comparable to this amazing recipe so far.

Sit back, and enjoy!

Ingredients:

1 large potato – peeled, cubed and cooked

1 large carrot – peeled, cubed and cooked

1/4 cup vegetable oil

1/4 soy milk (can be substituted for any other non-dairy milk)

2tsp lemon juice

1 dash apple cider vinegar (you could use white wine vinegar as well)

1tbsp tomato paste

1tbsp rice flour

1tsp garlic powder

1tsp onion powder

1tbsp nutritional yeast

1tsp salt

Method:

1. Peel, cube and cook the potato and the carrot. If possible, steam them instead of boiling them.

2. Add all ingredients to your blender.

3. Blend 2-3 minutes until smooth and no bits left.

4. Move sauce into a container and leave in the fridge for about an hour.

If you are using the sauce for a baking dish, such as mac & cheese or pasta bake, you can skip step 4 and use it straight away. I used it as a cheese sauce for my vegan burgers and therefore refrigerated it first to make sure that the sauce gets thicker during the cooling process.

When refrigerated the sauce stays tasty for 4-5 days.

ENJOY!

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