Cheese is one of the most difficult foods to give up when you forgo dairy for any reason–veganism, lactose intolerance, dieting. Whatever your reason, cheese is everywhere and is a staple of many meat-free dishes, and it can be hard to resist. I try not to purchase too many animal product substitutes (fake cheese, fake meats, etc.) because they’re often highly processed and very hit-or-miss in terms of taste. This sauce does not taste exactly like cheese, but it can be used in a lot of places you might normally use cheese – mac ‘n’ cheese, nachos, etc. I got the original recipe from my friend, who got it from this website. I don’t have a vitamix so mine isn’t quite as smooth, but still tastes great!
VEGAN CHEESE SAUCE
(yields approx 3 cups of sauce)
- 2 cups of potatoes, diced (approx 5-6 red potatoes)
- 1 cup carrots, diced (I used baby carrots and cut them in half)
- 1/2 cup water
- 1/3 cup olive oil
- 2 tsp soy sauce and/or salt, or to taste
- 3/4 cup nutritional yeast
- 1 Tbsp lemon juice (or more to taste)
- 1/2 tsp garlic powder
- 1 Tbsp dijon mustard (or to taste)
1) Boil potatoes and carrots until soft (about 15 minutes). Poke them with a fork to check that they’re done, and a fork should easily go through them. I did not peel my potatoes because I hate peeling vegetables, but that’s up to you.
2) Drain the potatoes and carrots, and put into a food processor (or blender, vitamix, etc.) along with the rest of the ingredients. Blend/process until smooth, adding additional seasonings as necessary, to taste. Mine still had some small chunks in it, so smoothness will depend on your machine.
3) Use as a dip, sauce, or spread!
The cheez can be stored in the fridge and reheated–it will settle a bit as it cools. So far I’ve put mine on nachos and pasta with broccoli.