Vegan “Cheese” Sauce
Adapted from a recipe by Kathy Pollard
This is the best “cheese” sauce I have tried. It is quick and easy to whip up and it is a versatile condiment. You can use it on potatoes, brown rice pasta, veggies – or whatever you like to eat cheese sauce on.
The arrowroot powder thickens it up nicely and the nutritional yeast flakes gives it a cheesy taste. Kathy Pollard is genius for thinking this one up! Thanks Kathy!
Additional Related Article to Read : Eating Healthy: Vegan Creamy “Cheese”
I usually will serve this over baked potatoes. My family loves it!
- 4 ounces pimentos
- ¼ cut raw cashews
- 1 ½ teaspoons sea salt
- ½ teaspoon onion powder
- 3 heaping tablespoons of nutritional yeast flakes
- ¼ teaspoon garlic powder
- ½ teaspoon mustard powder
- 2 tablespoons arrowroot powder
- 1 tablespoon freshly squeezed lemon juice
- 2 cups of unsweetened almond milk*
Blend all of the ingredients together in a blender until smooth.
Heat the sauce in a saucepan on medium heat stirring frequently until it thickens (a few minutes)
Pour on top of brown rice pasta, potatoes, or veggies.
Delicious and very satisfying!
*For the almond milk, you can use a commercially prepared brand or make your own. I prefer to make my own by soaking one cup of raw almonds overnight. In the morning, drain the almonds and put in a blender with 4 cups of purified water. Blend until smooth. Pour the almond milk through a nut bag to drain out the almond pulp. Store in the refrigerator for up to 4 days.
You can also use rice milk or any of the other nut milks available on the market.