Cashewless Vegan Cheese Sauce

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Go vegan or go home! Just kidding!! Stay a while. As I’ve said before, I am a proud vegetarian! I am vegetarian mostly because there is no alternative like actual cheese. Besides, many vegan cheeses available on the shelf are processed and have additives. My favorite vegan cheese, however, is Pepper jack shreds by Daiya. So far, I can’t find another vegan cheese that I love or find tasty enough to become fully vegan. I will say that I limit my cheese intake because I realize the repercussions of devouring dairy daily.

As you may know, or predicted since I create recipe, I love cooking and love testing recipes. This recipe is simple, healthy and delicious! If the ingredients look odd to you, that’s okay. I mean, is this a veggie recipe or a “cheese” recipe?! It’s both! With the health benefits of vegetables and  flavor of cheesy goodness, who’s complaining?? Open your mind and mouth to a new tasting experience. This can be used as a dip, pasta sauce or sandwich spread! Try my Broccoli&Cheese-Mac&Cheese, which includes this sauce recipe below!

Ingredients

  • 2 redskin potato, peeled & chopped
  • 1 sweet potato, peeled & chopped
  • 3 medium carrots, peeled & chopped
  • 1 garlic clove, peeled & chopped
  • 1 small onion, peeled & quartered (cut into 4 pieces)
  • 3 tbsp nutritional yeast
  • 1 cup liquid* (unsweetened plain non-dairy milk, water, veggie broth), plus more as needed (See note)
  • 2 tbsp [vegan] butter]
  • 2 tbsp [gf] flour, or any flour
  •  ½ lemon** (or tsp mustard) (See note)
  • ½ tsp salt and pepper, or to taste

*Note: You can use the scratchy water that you boiled the veggies in!

**Note: If you don’t have a lemon then use about 1 tsp of mustard. I used spicy brown mustard but Dijon or dry mustard will also work.

Instructions

  1. In a small sauce pan, boil the potato, carrot, onion and garlic. Bring to a boil then cover for 15-20 minutes over medium heat, or until the carrots and potatoes are soft (soft enough to poke with a fork).
  2. In a large pan, melt the butter over medium heat.
  3. Now sprinkle in the flour then add milk (or a combination of liquid listed above) and whisk well in the pan. Turn off the heat.
  4. Add the veggies and 1 cup of vegetable broth, or about 1 cup of the “veggie water”, to a blender. Next add the nutritional yeast,  roux , salt and lemon juice/mustard.
  5. Blend until smooth. Add a little more water to the blender if it’s too thick. Enjoy!

****Photo taken by my talented, photographer cousin Monique Direnzo.*****

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