Vegan Cheese Sauce
This classic Vegan Cheese Sauce recipe is extremely simple to make and can be refrigerated for up to one week.
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Servings: cup
Ingredients
- 1 ½ cup Yukon potatoes peeled and quartered
- ⅓ cup carrots diced
- ¼ cup nutritional yeast
- 2 tablespoon olive oil
- 2 tablespoon unsweetened almond milk
- 1 teaspoon lemon juice
- 1 clove garlic minced
- ½ teaspoon vinegar
- ½ teaspoon salt
- ¼ teaspoon cumin
Instructions
- Put the potatoes and carrots in a pot and cover with water.
- Bring to a boil then reduce to medium heat.
- Simmer for 12 minutes. Drain.
- Put the potatoes and carrots in a blender. Add the remaining ingredients. Mix until it is smooth.
Nutrition (Estimate per Serving)
Calories: 592kcalCarbohydrates: 72gProtein: 14gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gSodium: 1254mgPotassium: 1877mgFiber: 12gSugar: 5gVitamin A: 7142IUVitamin C: 75mgCalcium: 104mgIron: 4mg
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