Thursday, September 18, 2014

The BEST DAMN Vegan Cheese Sauce EVER

Nachos Dip Square 

Today I perfected vegan cheese sauce, and it is damn good!!  I used it today for nachos, but you can certainly use it for mac n cheese, add it on top of baked potatoes or get your kids to devour their veggies by adding a scoop on top.  

Ingredients
Makes 6 Servings 
1 TB olive oil
1 small onion, chopped
3 cloves garlic, minced
1/2 jalapeno pepper, seeds removed & finely chopped
2 cups russet potatoes, peeled and chopped
1 cup carrots, peeled and chopped
1 cup raw cashews, roasted * See Note
1/4 cup nutritional yeast
1/4 cup Earth Balance (vegan butter), melted
1 1/2 teaspoons sea salt
1/2 tsp garlic powder
1/4 cup pimentos, drained
2 tablespoon lemon juice
1/4 teaspoon white pepper

Instructions
Heat the olive oil over medium high in a saute pan.  Add the onions, garlic and jalapeno and cook until soft, about 5-7 minutes.  Remove from heat and allow to cool slightly.
Add the chopped potatoes and carrots to a sauce pan and cover with water by about 2 inches.  Bring to a boil and cook until veggies are soft.  Remove from heat but do not drain. 
Add cooked veggies with the cooking water to a high powdered blender, along with the onion mixture. 
Add remaining ingredients and blend on high until sauce is creamy and smooth.  

Note:  To roast cashews, add to a baking sheet and put in the oven at 350 for about 8 minutes.  Check after 5 minutes and give the baking sheet a little shake. 

 

 

2 comments:

  1. This is delightful! I've shared with some friends already.
    I also tried adding saracha to it for a kick. yum!

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