Vegan Cheese Sauce (with no nuts!)
This easy vegan cheese sauce reminds me of the nacho cheese sauce they serve at baseball games and movie theaters. I love that it is naturally nut-free and soy-free!
This easy vegan cheese sauce reminds me of the nacho cheese sauce they serve at baseball games and movie theaters. I love that it is naturally nut-free and soy-free!
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 tablespoons extra-virgin olive oil
- pinch cayenne pepper
- 1.5 cups water
- 1/4 cup nutritional yeast
- 3/4 cup chopped carrots
- 1 small yukon gold potato ( cut into chunks (about 4 ounces))
- 2 tablespoons arrowroot or tapioca starch
- 1 1/2 teaspoons fine salt
- 1/4 teaspoon smoked paprika ((optional for smoky bbq flavor))
- 1/2 cup unsweetened non-dairy milk of choice ((i used hom
- Carbohydrate 3.54639337027169 g
- Cholesterol 0 mg
- Fat 3.32633261049515 g
- Fiber 1.64611492835389 g
- Protein 2.51127264091256 g
- Saturated Fat 0.457580796010613 g
- Serving Size 1 1 serving (61g)
- Sodium 368.408634726334 mg
- Sugar 1.9002784419178 g
- Trans Fat 0.179422812740197 g
- Calories 50 calories
Step-by-step
- To cook the carrots and potatoes, fit a steamer basket into a small sauce pot and fill it with an inch of water.
- Place the chopped carrots and potatoes into the steamer basket and bring the water to a boil.
- Once boiling, lower the heat to a simmer, cover the pot and let the vegetables steam until very tender, about 10 minutes.
- While the vegetables are steaming, add the water, nutritional yeast, starch, lemon juice, salt, paprika, onion powder, garlic powder, smoked paprika (if using; I left this out) and a pinch of cayenne pepper, if desired, to your blender pitcher.
- When the steamed vegetables are tender, lift them out of the pot and add them to the blender.
- Blend until the mixture is very smooth-- it will be runny.
- Drain the sauce pot of the water from the steaming process, then pour the blended mixture into the empty pot.
- Heat the sauce over medium heat, stirring with a whisk until it thickens, about 3 to 5 minutes.
- Slowly whisk in the non-dairy milk until you reach your desired consistency.
- Add more salt to taste, then serve right away. This sauce is best used immediately, but it can be cooled completely and stored in an airtight container for up to 2 days in the fridge. Gently reheat the sauce when ready to use, but do not bring it to a boil.
My Favorite Vegan Cheese Sauce Recipe
As a busy working mom, finding quick and easy meals that are also healthy and delicious is a constant challenge. This vegan cheese sauce has become a staple in my kitchen, and I'm so excited to share it with you. It's incredibly versatile, and the best part? It's completely nut-free and soy-free! I know many people have allergies or sensitivities to these ingredients, so this recipe is a real lifesaver. I discovered this recipe when I was searching for a healthier alternative to the creamy, cheesy sauces I often craved, especially during my late-night movie marathons. But let me tell you, this is far from your typical bland vegan sauce.
The flavor is rich and satisfying, almost reminiscent of the nacho cheese you'd get at a baseball game or movie theater. That sharp, tangy taste with a slightly smoky undertone is something I never thought I could achieve without relying on processed cheeses or nuts. But trust me, this recipe delivers. The secret lies in a combination of simple ingredients: nutritional yeast for that cheesy umami punch, a touch of lemon juice for brightness, and carefully chosen spices to build layers of flavor. The steaming process for the carrots and potatoes is surprisingly effective in making a perfectly smooth and creamy base.
What I love most about this recipe is its versatility. I use it on everything from nachos and popcorn to vegetables and pasta. It's a great way to add a burst of flavor to otherwise simple dishes, and it’s so easy to whip up even on my busiest of days. My kids absolutely adore it, and it's a much healthier option compared to many store-bought cheese sauces, which are often packed with unhealthy additives and preservatives. It's genuinely become a family favorite.
This recipe is more than just a quick meal solution; it's a testament to how delicious and satisfying healthy eating can be. It's a recipe that I've perfected over time, adjusting the ingredients and techniques to achieve that perfect creamy texture and tangy flavor that mimics my favorite nacho cheese. So, if you're looking for a healthier, vegan alternative to traditional cheese sauces, this recipe is a must-try.
I highly recommend you give this a shot. The incredible ease, the delicious taste, and the impressive health benefits all make it a winner in my book. Don't be afraid to experiment with the spices – add a little more smoked paprika for a stronger smoky flavor, or try adding different herbs for a unique twist. The possibilities are endless!
One tip: don't be tempted to skip the steaming process. It's crucial for creating that perfectly smooth and creamy texture. And remember, this sauce is best served fresh, but leftovers can be stored in the fridge for a couple of days and reheated gently when you're ready.
So, whether you're a seasoned vegan chef or just starting your vegan journey, this recipe is sure to become a beloved addition to your recipe repertoire. Enjoy!
