Hello lovelies!
This vegan cheese sauce is just amazing. It is so delicious, totally easy to make and- bonus- it’s healthy, because it consists of veggies. I’m so amazed by this recipe, because the sauce just tastes like the cheese dip they serve with nachos at our local cinema 🙂 In contrast to the cinema’s sauce, I don’t get pyrosis from mine- yeah! You can literally put it on everything. With this sauce, vegan mac and cheese are right around the corner. I can also imagine them in some Mexican burritos with some jalapeños or just to dip my tortilla chips. I didn’t use it for gratinating yet, but I will- for sure 😉 So if you try this out, just leave a comment down below to let us know whether this gorgeous sauce works for gratinating as well!
For 3 portions you need:
- 4-5 medium-sized potatoes
- 2 medium-sized carrots
- 65ml olive oil
- 150ml cooking water
- 20g nutritional yeast
- 1/2 tsp. garlic powder
- salt, cayenne
Preparation:
First, you peel the potatoes and carrots. Then you dice both. The potatoes should be about 200 grams and the carrots around 85 grams. Now put the diced veggies in a small pot, cover with water and bring it to a boil. Next, you add in a teaspoon of salt and cook the veggies until they’re done. Now drain them and save the cooking water.
Then you put the veggies in a high-speed blender and add in 150 milliliters of cooking water, 65 milliliters of olive oil, 20 grams of nutritional yeast, half a teaspoon of garlic powder and a bit of cayenne. Now blend everything until a creamy sauce forms. If your vegan cheese sauce is too thick, pour in some more cooking water. To finish it off, season to taste with salt and cayenne. Now your sauce is ready to enjoy 🙂
Have fun!
XOXO, Stef