I first peeled and cubed the potatoes and peeled and sliced the carrots, combining them in a medium saucepan, and covering them with water. It’s mainly just made of pumpkin (no potatoes) and non-dairy milk but the flavors of roasted garlic and nutritional yeast are still an important part of this dairy-free cheese sauce! Cheddar Garlic Sauce: Saute 1 small clove of garlic (finely minced) in the butter for about 1 minute before you add the flour and use sharp cheddar cheese. Prepare this meal as a quick evening or lunch. It’s just one of over 250 recipes to help you live your best dairy-free life possible. This is the ultimate vegan nacho cheese sauce! A: This sauce will keep in the refrigerator for about 7-10 days in an airtight container. Starting a new way of life and health is like beginning a journey, so it's helpful to have a map. Most of the time, I freeze it in a mason jar which makes defrosting it later in the microwave much easier. Pour nutritional yeast and spices into hot liquid, stirring until dissolved. But if you like a little spice the pickled jalapeños pulsed and the salsa added really puts it over the top. You can also pour it over nachos, use as a dip for vegetables, or as a savory addition to pizza. Making a vegan cheese sauce really couldn’t be easier. I'd love to hear how it turns out if you give it a try. And it was also pretty tasty. Potatoes. 2nd Version: Now, I sometimes sub out white beans–like navy beans or cannellini–to lower the fat content even more. It's made with a base of cauliflower, turnip and carrots. Everyone in the classes I serve it to can't believe that it's made from potatoes. Get … It makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks. NOTE: reserve 1 cup of the broth, and add to blender. Hi Nicole- YAY! Terri Edwards is the blogger behind EatPlant-Based, a licensed Food for Life instructor with Physicians Committee for Responsible Medicine, and a plant-based writer and speaker. I left the skin on the potato for added fibre and vitamin C and cannot fault it. For me, this is a life changing vegan cheese sauce. Cooking time will vary based on how small the veggies are diced. It is fabulous…I added 1/2 cup cashews and 1/2 cup white beans as I doubled the recipe as I said so I needed 1 cup anyway. Thoughts? There aren't many nut free vegan cheese … Making Vegan Cheddar Cheese Sauce Making the Vegan Cheddar Cheese Sauce was super easy. You can use all cauliflower or all turnip if that's all you have, but I think the combination of the two tastes best. One day I was browsing vegetarian online recipe sites and found a beautiful picture of a cheese sauce but, unfortunately, when I looked at the ingredient list it too had some unhealthy ingredients like coconut oil. Heat up the broth. Add another layer of pasta, ½ of the remaining sauce, then the rest of the ricotta, then vegetables. I love it so much that when I’m chopping up the veggies I just chop double the amount and freeze for next time. Pimiento Cheese Sauce: Add a drained 2-ounce jar of diced pimientos—or half of a 4-ounce jar—to the sauce mixture along with a dash of Worcestershire sauce. “Terri Edwards is the ideal nutrition speaker! Incredibly some of the ingredients used to make this amazing cheese sauce are…. This post may contain affiliate links. Vegan gnocchi with a rich, cheesy, spicy Gorgonzola sauce, which does completely without dairy products. Seriously though, I have a lot of different dairy-free cheeses to choose from. This is so delicious and easy to make. I’ve been making it now for months so thank you for the recipe. It’s creamy, tangy, and rich, with a crave-worthy oozy texture just like that of dairy-based cheese sauce. 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