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    Home » Recipes » Vegan Cheese-y Delights

    Mustard-Spiked Vegan Cheese Sauce

    Published: Sep 8, 2015 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This luscious vegan cheez-y sauce makes vegetables (broccoli, cauliflower, green beans, brussels sprouts) more appealing to the finicky, but even veggie lovers will enjoy this cheesy treat. This makes about 2 cups. Photos by Evan Atlas.

    Mustard-Spiked Vegan Cheese-y Sauce

    Mustard-Spiked Vegan Cheez-y Sauce

    This luscious vegan cheez-y sauce makes vegetables (broccoli, cauliflower, green beans, brussels sprouts) more appealing to the finicky.
    5 from 1 vote
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    Course: Sauces
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: vegan cheese sauce
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 8
    Calories: 92kcal
    Author: Veg Kitchen

    Ingredients

    • ¾ cup crumbled soft or silken tofu drained
    • ¼ cup unsweetened nondairy milk plus more, as needed
    • 1 tablespoon vegan buttery spread
    • 1 ½ cups firmly packed Cheddar-style nondairy cheese
    • 2 teaspoons prepared mustard yellow or Dijon-style, as you prefer, or more, to taste
    • ½ teaspoon dry mustard optional
    • ½ teaspoon paprika
    • Pinch of salt or to taste
    US Customary - Metric

    Instructions

    • Puree the tofu with the nondairy milk in a food processor or the container of an immersion blender, until velvety smooth.
    • Transfer to a small saucepan, then add the remaining ingredients except the salt. Bring to a gentle simmer over medium heat, then cook, stirring frequently, until the cheese has melted, about 5 minutes.
    • Add a small amount of additional nondairy milk if desired, to make the sauce more fluid. If you’d like, use the immersion blender in the pot to make the sauce even more velvety.
    • Season with salt (you may not need much, if any), then serve hot over steamed vegetables.

    Nutrition

    Calories: 92kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 247mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Nutrition information
    Per ¼ cup: Calories: 97;  Total fat: 9g;  Protein: 2g;  Carbs: 3g;  Fiber: 2g; Sodium: 185 mg

    Mustard-Spiked Vegan Cheese-y Sauce recipe

    Mustard-Spiked Vegan Cheese-y Sauce

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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