Recipe: Delicious Vegan Cheese Sauce

Vegan Cheese Sauce. Hemp Seeds, Nutritional Yeast, and EVOO in One Dangerously Decadent Cheese Sauce. Or Crank Up the Heat with Our Bold, Spicy Vegan Queso Dip - Buy Online Today Now Choose From Multiple Easy Vegan Recipes To Create That Perfect Meal. A super simple and nut-free plant-based recipe which requires only a handful of ingredients.

After cutting off any eyes I cut these into small chunks and added them to a pot of cold water. This vegan cheese sauce is the best one I've ever tried, by far! It's made with potatoes, carrots, onions, and few cashews (or white beans) as the base and tastes amazing on pizza, baked potatoes, nachos, and more! You can cook Vegan Cheese Sauce using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Vegan Cheese Sauce

1. You need 1 1/2 cups of raw cashews (soaked overnight).
2. Prepare 1/4 cup of nutritional yeast.
3. You need 3/4 cup of water.
4. Prepare of juice of one Meyer lemon (I have Meyer lemons in my yard and they are a bit less acidic so if you use a regular lemon start with half a lemon and build from there to taste).
5. Prepare 1/4 teaspoon of red pepper flakes.
6. It's 1/2 tsp of salt or more to taste.
7. Prepare 1/4 teaspoon of garlic powder.
8. Prepare of Vitamix or other high powered blender is the best.

Links included for ricotta, mozzarella, and sweet potato cheeses. Ideal for lasagnas, pastas, vegan mac and cheese or anywhere you would usually use a cheese sauce. Making a vegan cheese sauce really couldn't be easier. You start off with a basic vegan white sauce - also called bechamel sauce and then with just a few added extras, it magically turns into cheese sauce!

Vegan Cheese Sauce step by step

1. Soak your cashews overnight in the fridge in clean, filtered water.
2. Drain your cashews and then throw them into a high-powered blender like a Vitamix. add the water and then pulse a bit to break up the cashews and start getting them creamy..
3. Add all of your other ingredients and then blend until super creamy. Makes about 2 cups. Pour into a mason jar and it lasts for about a week in the fridge but it tastes so good it will not last that long. You serve it warm- I like to put it on the stove top or even microwave it for quick chips and cheese..

Creamy gooey cheesy goodness without the actual cheese! I'm not vegan, but trying to eat a lot more plants, and hopefully give up meat dairy and eggs completely in the near future. I made pasta with the sauce, (nutritional yeast version) tomatoes and mushrooms, and I topped it with breadcrumbs and shredded vegan cheese and it turned out great! Of course it's not quite cheese, but I loved it anyway. All of my vegan cheese recipes to this point have included cashews, because when soaked and then blended with other ingredients, they make a really rich, thick and creamy cheese sauce.

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