'Cheese' sauce
3 cups peeled diced potato
1/2 cup diced carrot
4 tbsp nutritional yeast
2 tsp salt
**Optional 2 teaspoons liquid aminos
1/2 teaspoon smoked paprika
1/2 teaspoon Turmeric
Or
3 cups peeled diced potato
4 tbsp nutritional yeast
Boil first 4 ingredients till soft. Place everything into blender and blend till rich and creamy. (adjust water to get the consistence you like)
**Optional 2 teaspoons liquid aminos
1/2 teaspoon smoked paprika1/2 teaspoon Turmeric
Or
Chipotle Butternut Squash Cheesy Sauce
This cheesy sauce can be poured over steamed or roasted vegetables, used as a soup base or pasta sauce, as a topping for baked potatoes, or simply eaten with a spoon. Consider doubling or tripling this recipe as it is delectable and can even stand up well in the refrigerator for several days.
This cheesy sauce can be poured over steamed or roasted vegetables, used as a soup base or pasta sauce, as a topping for baked potatoes, or simply eaten with a spoon. Consider doubling or tripling this recipe as it is delectable and can even stand up well in the refrigerator for several days.
Ingredients
- 1 small Butternut Squash (~2 lbs)
- ½ cup Nutritional Yeast
- ½ cup raw cashews
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp low-sodium tamari
- ½ tsp ground chipotle powder
- 1 small Butternut Squash (~2 lbs)
- ½ cup Nutritional Yeast
- ½ cup raw cashews
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp low-sodium tamari
- ½ tsp ground chipotle powder
Instructions
-
Preheat the oven to 375°F. Line baking sheet with parchment paper or a silicone baking liner. Place the squash on the baking sheet (whole) and roast until the skin is brown and bubbling, approximately 40 minutes.
-
Once cool enough to handle, peel the squash, remove the seeds, and measure out 1 ½ cups of roasted squash. (Remaining roasted squash can be transferred to an airtight container and refrigerated for a later use.)
-
In a blender, pulse the cashews and nutritional yeast until powdered, 10 to 20 seconds. Add the cooked squash, lemon juice, tamari, and chipotle powder. Purée until smooth, about 60 seconds.
- Preheat the oven to 375°F. Line baking sheet with parchment paper or a silicone baking liner. Place the squash on the baking sheet (whole) and roast until the skin is brown and bubbling, approximately 40 minutes.
- Once cool enough to handle, peel the squash, remove the seeds, and measure out 1 ½ cups of roasted squash. (Remaining roasted squash can be transferred to an airtight container and refrigerated for a later use.)
- In a blender, pulse the cashews and nutritional yeast until powdered, 10 to 20 seconds. Add the cooked squash, lemon juice, tamari, and chipotle powder. Purée until smooth, about 60 seconds.
Notes
You can also use pre-chopped butternut squash, but cooking time will be decreased significantly, depending on size of cubes, so monitor closely.
You can also use pre-chopped butternut squash, but cooking time will be decreased significantly, depending on size of cubes, so monitor closely.
Amazing Vegan Cheese Sauce
Ingredients
16 oz Yukon Gold Potatoes (about 3 medium)
1-2 large Carrots
1/2 cup Water (used to boil potatoes)
1/4 cup Nutritional yeast
2 Tbs Nutritional yeast (in addition to above)
2 Tbs Lemon Juice
1 tsp Apple Cider Vinegar
1 tsp Salt
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Brown Mustard
1/4 tsp Turmeric
Instructions
- Wash and scrub both potatoes and carrots, peel if desired and chop into uniform pieces and boil for 10 minutes. OR.....
- INSTANT POT: Simply add them to your Instant Pot with 1 cup of water. Set to MANUAL and cook for 7 minutes. Allow to naturally release for 10 minutes before opening lid.
- Let rest for 5 minutes and then with a slotted spoon, transfer the veggies to your blender
- Add 1/2 cup potato water and pulse to mix
- Add remaining ingredients and blend until smooth and creamy
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