The Best Vegan Cheese Sauce
Rich, creamy and cheesy… this is the best vegan cheese sauce I’ve eaten- hands down! Cheese sauces make for a great dip option and can be eaten hot with chips or vegetables. Use this sauce on top of pasta, potatoes, tacos or inside sandwiches. It makes the world’s best grilled cheese!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 cups 1x
- Category: Sauce, Snack, Main dish
- Method: Steam and Blend
- Cuisine: American, Canadian
- Diet: Vegan
Ingredients
Scale
- 1/2 cup raw cashews (soaked)
- 3 cups diced peeled potatoes
- 2 cups diced carrots
- 1/3 cup nutritional yeast
- 3 tbsp neutral-tasting oil (grape, sunflower, olive)
- 2 tbsp fresh lemon juice
- 2 tsp white wine vinegar
- 2 cloves garlic
- 1 tsp sea salt
- ½ tsp smoked paprika
- 3 tbsp water
Instructions
- Soak the cashews in hot/boiling water for at least an hour or overnight.
- Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots and potatoes in a metal steamer basket; place in the pot and cover. Steam the vegetables until fork-tender, 10-15 minutes.
- Place all the ingredients in a high-speed blender or Vitamix.
- Blend until smooth. Scrape down the sides if needed and re-blend.
- Taste and add more salt or water if needed.
- Will keep in an airtight container in a fridge for up to a week.
Find it online: https://susancooksvegan.com/the-best-vegan-cheese-sauce/