I think other than various bread recipes, vegan cheese sauce is probably the food I have the most recipe variations for on my blog. This is number five.
See, the thing is- when you just are buying cheese, you have a variety of cheeses to choose from, and you can pick the one you like best. So why not a variety of vegan cheese sauces, try them all, and decide which one you like best?
So here is take 5 on the vegan cheese sauce (see versions one, two, three, and four)- and unlike most of the previous ones, this is heavy on the veggies, and has no flour or anything similar, so its a little more healthy than the other ones. It's also pretty easy to make.
You can use this vegan cheese sauce as a nacho cheese sauce, as a cheese for pizza, in quesadillas, in moussaka, in quiches, baked ziti, lasagna, chicken parmesan, in mac and cheese, in tuna melts, in enchiladas, etc... Pretty limitless.
I based my recipe off of this one, but changed it up to add more of a flavor punch.
2 cups potatoes, diced small- about 1 large or 2 small potatoes
1 cup carrots, diced small- about 2 medium carrots
1/2 cup water from boiling potatoes and carrots
1/3 cup oil (all liquid oils should be fine for this- I've used both sunflower and olive happily)
2-2 1/2 teaspoon salt
2-3 1/2 tablespoon lemon juice
1/2 cup nutritional yeast flakes
1/2 teaspoon garlic powder
1/2 teaspoon dijon mustard
1/2 teaspoon cumin (optional)
1. Chop your potatoes and carrots small. Though I usually leave peel on my potatoes, since you want this to be smooth, this is one case in which I suggest peeling your potatoes.
2. Boil up the potatoes and water in unsalted water. Keep the water!
3. Blend up all the ingredients until smooth. Save the lemon juice and salt for the end so that you can add as much as you find it needs.
Ever made vegan cheese sauce before? What recipe do you use? Or, like me, do you keep on changing up the type of vegan cheese sauce you make?
Does this look like a recipe you'd try?
What is your favorite way to use vegan cheese sauce?