Two Vegan Cheese Sauces

Left: Cheese sauce made with cashews  Right: Cheese sauce made with potatoes and carrots

     These two non-dairy cheese sauces are just perfect for adding to nacho's, tossing with pasta, or drizzling over vegetables. I found many similar recipes with slight varying amounts of ingredients for making a cheese sauce with cashews as a base. It seems that everyone has gotten the recipe from a mother, sister or friend, which is loved enough to continue passing it along. I was also looking for a recipe that did not use nuts or nutritional yeast since my daughter can not have these ingredients. I was very excited when I came across Veggie on a Penny blog and saw her recipe for a cheese sauce that used potato and carrots as a base. Seriously, I had to try this!! For my daughter, I omitted the nutritional yeast and kept the seasoning simple. I am so excited with this Vegan cheese sauce alternative!

     My husband did a taste test and preferred the cashew cheese sauce. I think that one had much stronger flavor with the seasoning and nutritional yeast, giving it more of a cheese taste. On the other hand I preferred the even creamier texture of the potato-carrot cheese sauce. It was milder in flavor without the nutritional yeast but still satisfied like a creamy cheese sauce. Spice things up if you like with a pinch of chili pepper, diced green chile's or jalapeno's. Serve at room temperature or warmed up. These recipes can easily be doubled if you want a larger quantity. The possibilities will be endless with these two sauces!

Printable Recipes: Two Vegan Cheese Sauces

Cashew Vegan Cheese Sauce
Makes about 1/2 cup

Step I-
1/2 cup raw cashews
water

Place the cashews in a small bowl and cover with cold water. Cover the bowl and place in the refrigerator. Allow to soak overnight or for at least 8 hours.  I think doing this step produces a creamier sauce. If you have some cashew cream already made you can skip this step and use 1/2 cup cashew cream.

Step II-

1/2 cup soaked raw cashews, drained
2 - 4 T. nutritional yeast (start with 2 T., add more to taste)
1/4 t. paprika
1/4 t. turmeric
1/4 t. sea salt
1/8 t. onion powder
1 t. apple cider vinegar
water

Place all the ingredients in a blender. Add enough water to just cover the cashews. Blend until completely smooth. Adjust seasoning to taste.

Creamy Vegan Cheese Sauce
Makes 3/4 - 1 cup

Ingredients:

1 cup small diced potato (I used a large red potato, peeled)
1/4 - 1/2 cup sliced carrot (I used one small carrot)
water

3 T. extra virgin olive oil
1/4 t. sea salt
1/4 t. turmeric
1/4 t. onion salt
1/4 t. garlic powder
1 t. apple cider vinegar
2 - 4 T. nutritional yeast (optional)

Directions:

1. In a small saucepan add the potato and carrots. Add enough water to cover them. Bring to a boil, reduce heat to a simmer, cover and cook until vegetables are soft.  Remove from heat an allow to cool a little.

2. Add the potatoes, carrots and cooking water to a blender. Add the remaining ingredients. Blend until creamy smooth. If needed add more water or non-dairy milk 1 or 2 T. at a time to get desired consistency. Adjust seasoning to taste.

Alternative: Substitute cannellini beans for the potato. This would make a nice sauce for pasta or veggies but I think to much beans for nacho's. Just keep in mind the purpose of how you will be using the sauce.

ENJOY!!!

Black Bean Nachos

Vegan Mac & Cheese