Veggie Cheese Sauce

A rich and creamy vegan cheese sauce made from vegetables.

Course condiment

Cuisine cheese, vegan

Keyword healthy vegan cheese sauce, vegan cheese sauce, vegetable cheese, veggie cheese

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 137kcal

2 cups butternut squash (or summer squash) cut, peeled and cubed
2 medium carrots or about 10 baby carrots
1 tablespoon olive oil
2 cloves garlic minced
2 cups vegetable broth or water
1/4 cup nutritional yeast
1/2 teaspoon onion powder
1/2 teaspooon paprika or smoked paprika
1/8 teaspoon turmeric
1 teaspoon lemon juice
1 cup raw cashews or 1 1/4 cup potatoes peeled and cubed, or 1 can of white beans drained and rinsed.
1/2 teaspoon salt or to taste (The amount needed will depend on sodium in your broth and personal preference.)

Add oil to a saucepan and then add minced garlic. Turn on the heat to the lowest setting and let the garlic warm in the oil while you are preparing the other ingredients.
Peel and cut the squash and carrots into bite-sized pieces, then toss them in with the oil and garlic.
Add your choice of cashews, white beans, or potatoes.
Add 2 cups of vegetable broth, onion powder, paprika, turmeric, lemon juice, and nutritional yeast. Turn the heat up to medium and allow the mixture to simmer for about 10 minutes, until all the vegetables are soft enough to break apart when pierced with a fork.
Blend with an immersion blender for about 2-3 minutes until very smooth and creamy (or transfer to a blender to blend).
Use as you would any cheese sauce. Pour over pasta or use it as a cheese dip, or make loaded vegan nachos with it.

*Nutrition facts are calculated using butternut squash and cashews.

Omit the oil for an oil-free cheese.
Add 1 tsp of miso paste just before blending for a more cheddar cheese flavor. (Omit the salt if you do this, since miso is salty.)