Serve up these Roasted Veggies with Vegan Cheese Sauce for dinner tonight. This vegetable side dish will blow you away!
In this simple recipe, roasted onions, broccoli, zucchini, and sweet potatoes, are smothered in a creamy homemade vegan cheese sauce.
Skip the boring side dishes and whip up one that will become the star of the night. This cheesy vegetable recipe will change your side dishes in a big way.
I love using this dish as a side when we have meals like Lentil Fritters with Garlic Sauce or Vegan Bolognese.
Why You Will Love Roasted Veggies with Vegan Cheese Sauce...
- Simple ingredients
- Unique combo
- Tons of flavor
- Easy to make
- Great side dish
- Gluten-free
How to Make Roasted Veggies with Vegan Cheese Sauce
- Start by preheating the oven.
- Add some oil to a non-stick pan and sauté your onions.
- Next, add in the garlic and mushrooms, and cook till onions are translucent and the mushrooms are tender.
- In a pot, bring water to a boil. Add other veggies and cook as directed.
- For the cheese sauce, add ingredients to a pot and stir until sauce thickens.
- Place all veggies on a baking sheet, drizzle with oil, then salt and pepper. Roast veggies.
- Drizzle with cheese and devour!
Full directions for this Roasted Veggies with Vegan Cheese Sauce recipe are in the printable recipe card below.
Tips & Tricks for Roasted Veggies with Vegan Cheese Sauce
Sautéing the Vegetables
It is important to follow the directions for sautéing the vegetables. Sautéing them first will provide a nice texture to the dish and bring out the optimal flavor of the vegetables.
Stirring the Sauce
Make sure to stir the cheese sauce until it reaches the proper thickness. If you do not stir continuously, the bottom of your cheese sauce will be burnt.
Variations To Roasted Veggies with Vegan Cheese Sauce
Use Different Spices
Consider changing up the spices that you use in the cheese sauce. I used paprika, oregano, salt, and pepper. Consider adding in some garlic, Cajun spice, or other ingredients to change up the flavor of your sauce.
Swap Vegetables
If you want, swap the veggies in the recipe for other veggies that you have on hand. Snap peas, fresh green beans, etc would all taste great!
Roasted Veggies with Vegan Cheese Sauce FAQs
What is a substitute for nutritional yeast?
If you don't have nutritional yeast, you can use dried mushrooms, concentrated vegetable bouillon, or even mashed chickpeas instead. Though, for this creamy cheese sauce, I recommend using nutritional yeast as the other ingredients will alter the texture of the cheese.
Why didn't my cheese sauce thicken?
The key to making this cheese sauce is to follow the directions and make sure that you give the sauce time on the stovetop. If you rush the cooking process, you will find the sauce doesn't have time to thicken.
Stir the sauce continuously, and it will thicken.
How do you store leftovers?
Store your vegetables and cheese sauce in the refrigerator. It will last 3–4 days. You will find the vegetables soften a bit, so they are best served warm and fresh.
When ready to eat your leftovers, reheat in a skillet or in the microwave.
Roasted Veggies with Vegan Cheese Sauce
Ingredients
For the Vegan Cheese Sauce:
- ½ cup vegan cheese cheddar variety
- 1 cup non-dairy milk such as soy milk
- 2 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp oregano
- 2 tbsp olive oil
- salt and pepper, to taste
For the Roasted Vegetables:
- 4 cloves garlic minced
- 1 onion peeled and chopped
- 1 large sweet potato chopped into bite sized pieces
- 2 carrots peeled and chopped into ½” pieces
- 1 zucchini halved and sliced into ½” thick half moons
- ½ head broccoli florets roughly chopped
- 1 red bell pepper chopped into bite sized pieces
- 1 cup cherry tomatoes
- 2 cups button white mushrooms cleaned and sliced
- salt and pepper
Instructions
- Preheat the oven to 400°F.
- Heat olive oil in a non-stick pan over medium-high heat. Add onion and sauté for 2–3 minutes.
- Add garlic and mushroom. Sauté until onion is translucent and mushrooms are cooked, 5–6 minutes. Set aside.
- Meanwhile, bring a pot of water to a boil.
- Add the carrots, broccoli, and sweet potatoes to the boiling water and cook for 10 minutes. (They don’t need to be totally cooked, as the cooking will finish in the oven.)
- For the sauce, simply place all the ingredients into a saucepan stirring continuously until you get a thick-cheesy sauce.
- Place all the vegetables, including the red pepper and cherry tomatoes, onto a baking sheet. Drizzle with additional olive oil. Season with salt and pepper, to taste.
- Roast vegetables in the oven for 10–15 minutes, until the red pepper is tender.
- Pour the cheese sauce over the vegetables, and cook for 5 more minutes or until all the veggies are fork-tender.
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