Alas! A vegan cheese sauce without nuts! Nuts are expensive and I rarely have the ones required of the myriad of vegan cheese sauces on hand (generally cashews). I do however frequently have an assortment of root vegetable in my pantry that are desperate for my attention. Those are the key here: Root vegetables typically have a lot of starch as they serve as often serve as storage organs. The starch in these soil dwelling foods helps to thicken up the sauce and give it an elasticity that mimics a real cheese sauce. Potatoes and carrots are essential in the sauce, but I also add in parsnips for an added peppery flavor.
I find this to be fairly easy as far as cheese sauces go – you boil veggies, throw ’em in a food processor with the other ingredients, whiz and voila! Cheese sauce!
The sauce can go on anything from mac and cheese, to tacos, cheesy potato casserole, or chili cheese fries! The recipe as it is here makes about a cup and a half of cheese sauce, so double it if you expect to need more! (and you will need more)
- 1 medium russet potato – peeled and chunked
- 1 parsnip – peeled and chunked
- 1 medium carrot – peeled and chunked
- 1/2 cup nutritional yeast
- 1/2 tsp. Turmeric
- 1 tbsp. Lemon juice
- 2 tsp. Liquid aminos
- 1/2 tsp paprika
- 2 tsp. Mustard
- 1/8 tsp. White pepper
- 1/3 cup reserved starch water (from boiling)
- Salt and pepper to taste
Instructions
- Bring a medium pot of water to bowl, add the chopped veggies and cook until soft
- Drain veggies and reserve water – allow to cool and transfer to a food processor
- Add the remaining ingredients and pulse on high until smooth and gooey – about 3 to 5 minutes. You may need to scrape down the sides
- Remove from food processor into a airtight container. Heat to serve, it’s best hot!
Green and Gluten Free 