Vegan Cheese Sauce
Updated: Sep 2
Nacho cheese dip? Check. Queso for enchiladas, burritos, or quesadillas? Check. Mac n Cheese sauce? Check. Pizza topping? Check. This vegan cheese sauce recipe is so versatile! It can be used to elevate so many classic dishes and comfort foods. Enjoy!
Total Serving: 4
Total Time: 20 minutes
1 cup of carrots (chopped)
1 1/2 cups potato (chopped and peeled)
2 cups water
1/2 cup raw soaked cashews
1/4 teaspoon dry mustard powder or dijon mustard
1-2 tablespoons lemon/lime juice
2-3 teaspoons salt
3 teaspoons freshly cracked black pepper
1/4 teaspoon cayenne pepper or paprika
1 teaspoon crushed red pepper flakes
1/2 cup nutritional yeast
1) Combine all ingredients (except for the nutritional yeast) into a pressure cooker or instant pot and cook on high pressure for ~5 min.
2) Once cooked. Pour contents into a high speed blender and add nutritional yeast.
3) Pour contents back into an instant pot or in a pot to serve hot.
*Tapioca starch (1 tBsp) added when heating the sauce. This will give you the stringy texture of cheese.
*Serve hot for nacho cheese dip (You can omit the cayenne pepper or paprika if using as a nacho dip and instead add diced fresh or pickled jalapenos)
*This sauce can last in the fridge for about a week and it freezes incredibly well too!