Here’s a creamy and delicious Vegan Cheese Sauce made with potatoes and carrots. It’s plant-based, naturally gluten-free, and has a rich, cheesy flavor. This cheese sauce is perfect for pasta, nachos, roasted vegetables, or as a dip!
Ingredients:
- 2 medium potatoes, peeled and chopped
- 1 large carrot, peeled and chopped
- 1/3 cup avocado or olive oil
- 1/4 cup nutritional yeast (for a cheesy flavor)
- 2 teaspoons lemon juice
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional, for smokiness)
- 1/4 teaspoon dry mustard (or brown mustard)
- 1/4 cup water (or more as needed for desired consistency)
Instructions:
1. Cook the Potatoes and Carrots:
- In a medium pot, add the chopped potatoes and carrots. Cover them with water and bring to a boil.
- Reduce the heat to medium and cook for 10-12 minutes, or until the potatoes and carrots are tender and easily pierced with a fork.
- Drain the potatoes and carrots and set them aside.
2. Blend the Sauce:
- In a bullet blender, high-speed blender or food processor, add the cooked potatoes, carrot, oil, nutritional yeast, lemon juice, salt, garlic powder, onion powder, smoked paprika (if using), and dry mustard (or brown mustard).
- Add 1/4 cup of water and blend until smooth and creamy. If the sauce is too thick, add more water, a little at a time, until it reaches your desired consistency.
3. Adjust the Flavor:
- Taste the sauce and adjust the seasoning. You can add more salt, lemon juice, or nutritional yeast to suit your taste.
4. Heat the Sauce (Optional):
- If you want the sauce to be hot, transfer it to a saucepan and heat it over low heat, stirring occasionally. This step is optional, as the sauce is already warm from the cooked vegetables.
5. Serve:
- Pour the creamy vegan cheese sauce over your favorite dish, such as pasta, steamed broccoli, baked potatoes, or nachos.
Tips:
- For Extra Creaminess: If you want an even creamier texture, you can add a tablespoon or two of tahini or a bit of unsweetened plant-based milk (like almond, oat, or soy).
- Spice It Up: Add a pinch of cayenne pepper, chili powder, or a few drops of hot sauce to make the cheese sauce spicy.
- Storage: Leftover cheese sauce can be stored in an airtight container in the fridge for up to 4-5 days. You can reheat it in the microwave or on the stovetop, adding a little water to thin it out if necessary.
This Vegan Cheese Sauce made with potatoes and carrots is so versatile, creamy, and delicious. It’s perfect for a healthier, plant-based cheese alternative and is great for adding a rich, cheesy flavor to your favorite meals! Enjoy!
[…] Vegan Cheese Sauce […]