Melty Cheese Mock Cheese Sauce
Indulge in the creamy, velvety goodness of this Melty Cheese Mock Cheese Sauce, a plant-based alternative that’s as satisfying as the real deal! Made with wholesome ingredients like russet potatoes, carrots, and cashews, this dairy-free cheese sauce gets its irresistibly cheesy flavor and vibrant color from nutritional yeast, paprika, and a hint of turmeric. Perfectly balanced with a squeeze of lemon juice and subtle garlic and onion notes, it blends into a luscious, pourable sauce in minutes. Ideal for vegan mac and cheese, nacho drizzles, or as a dip for veggies, this recipe is quick to make, health-conscious, and incredibly versatile. Plus, it's gluten-free and made without processed ingredients, making it a guilt-free comfort dish you'll love to share!
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Ingredients
- 1 medium Russet potato
- 1 medium Carrot
- 0.5 cup Cashews
- 0.25 cup Nutritional yeast
- 0.75 cup Unsweetened almond milk
- 2 tablespoons Lemon juice
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Paprika
- 0.25 teaspoon Ground turmeric
- 0.5 teaspoon Salt
- 2 cups Water
Directions
Step 1
Peel and dice the russet potato and carrot into small chunks for faster cooking.
Step 2
In a medium saucepan, bring 2 cups of water to a boil. Add the diced potato and carrot, then simmer for 10-12 minutes or until both are fork-tender.
Step 3
While the vegetables cook, soak the cashews in warm water for 10 minutes to soften them further.
Step 4
Drain the potatoes, carrots, and soaked cashews, reserving 1/4 cup of the cooking water.
Step 5
In a blender, combine the cooked potato, carrot, drained cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, paprika, turmeric, salt, and the reserved 1/4 cup cooking water.
Step 6
Blend on high speed until the mixture is completely smooth and creamy. Scrape down the sides as needed to ensure everything is well incorporated.
Step 7
Taste and adjust seasoning as needed, adding more salt, lemon juice, or nutritional yeast to achieve your desired flavor.
Step 8
Transfer the sauce to a small pot and warm over low heat if necessary. Stir frequently to prevent sticking.
Step 9
Serve immediately over pasta, drizzle on nachos, or use as a vegetable dip. Leftovers can be stored in an airtight container in the fridge for up to 5 days and reheated gently on the stove.
Nutrition Facts
| Serving size | (1003.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 627.2 |
| Total Fat 33.0g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 5.6g | |
| Cholesterol 0mg | 0% |
| Sodium 1380.7mg | 0% |
| Total Carbohydrate 70.7g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 7.5g | |
| Protein 19.2g | 0% |
| Vitamin D 65.9IU | 0% |
| Calcium 432.3mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 1706.5mg | 0% |
Source of Calories