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The Ultimate Vegan Cheese Sauce

The Ultimate Vegan Cheese Sauce

  • Author: romylondonuk
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 3-4 1x
  • Category: Vegan Cheese
  • Method: Cooked
  • Cuisine: Vegan
  • Diet: Vegan

Description

The ultimate vegan cheese sauce – inspired by my Vegan Cheese Smoothie Bowl as seen on Crazy Delicious!


Scale

Ingredients

  • 550g potato, cooked
  • 350 carrots, cooked
  • 100g smooth cashew butter
  • 5 Tbsp nutritional yeast
  • 80ml coconut milk
  • 2 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbsp tomato paste
  • 2 Tbsp pickle brine
  • 3 Tbsp Extra Virgin Olive Oil
  • juice of 1/2 lemon
  • 1 Tbsp tapioca starch
  • 5 Tbsp water

Instructions

  1. Peel and cut the potatoes and carrots. Cook them in salted water until soft, then drain the water.
  2. Add all ingredients (minus the tapioca starch) to a blender. Blend on high speed until you get a smooth consistency.
  3. Combine the tapioca starch and water, then add this tapioca slurry into the blender and blend for 1 minute on high speed.
  4. Transfer the sauce to a saucepan, gently heat for 5 minutes on medium heat to activate the tapioca. Keep warm until ready to serve.

Notes

Serve this vegan cheese sauce alongside my raspberry chutney, just like I did on Crazy Delicious!

Instead of cashew butter you can also use cashew nuts. Make sure. to either soak them in cold water for 4-6 hrs or boil them for 20 minutes (for the quick version) before adding them to the recipe.

Keywords: vegan cheese sauce, vegan cheese recipe, vegan cheese sauce recipe, easy vegan cheese


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