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SHARP WHITE CHEESE SAUCE

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Some say magic can’t happen twice. I tend to disagree. Case in point…cheese sauce. And not just any cheese sauce, but artisan style sharp vegan white cheese sauce. But without the actual cheese. Yup, I took my original Ultimate “Cheese” Sauce, switched some things around, and now have this ridiculously tasty sharp white cheese sauce to add to my collection. It’s not only made from veggies, but it has no real dairy and no added fats or oils in it. Just pure whole food goodness!

It really is that creamy. Your eyes do not deceive you. I ultimately knew I nailed this one when my 3 year old declared that he wanted this every night for dinner. Then proceeded to eat 3 bowls. Yes, 3. This was from the same kid that told me the night before he didn’t appreciate the “green” stuff in his burger. It was a piece of lettuce that HE asked for. Sigh, such is my life with my “threenager,” but oh joy when he took down this meal! And oh greater joy when the bigger one stated that this was exactly like the mac n cheese that his friend at school had for lunch. Well, kind of buddy. Except that this vegan white cheese sauce is actually created with vegetables and not processed crap. But close.

The other great thing about this vegan white cheese sauce is that it is super easy, just like my other one! Same deal: boil veggies, roast garlic, blend, stuff face. Oh and if you don’t have a high speed blender, make sure to soak those cashews to give yourself the chance of getting that ultimate creamy texture.

I am SO excited to hear what you think about this one! My last vegan cheese sauce is still to this day my most popular recipe. I’m hoping to get this one out there too because I have yet to see anything similar out there! So make, share, get your dairy loving friends to give this a try. And please please please let me know when you make it and what you put it on!

INGREDIENTS
  • 3 medium red potatoes, peeled (about 4 inches by 3 inches)
  • ⅓ of a medium yellow pepper (about 4 inches by 3 inches)
  • 2 yellow carrots (about 5 inches by 1 inch, can also use 5 baby yellow carrots)
  • ½ a small sweet mild onion (about 3 inches in diameter)
  • 4 medium garlic cloves, roasted (about 1 inch long)
  • ½ cup raw cashews (see note)
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons mustard seed powder
  • 1 ¼ teaspoons chickpea miso
  • 1 ½ teaspoons Himalayan pink salt (can use less or more depending on taste preference)

    Your favorite pasta if making Mac n Cheese

INSTRUCTIONS
  1. If you haven’t roasted the garlic, peel and mix with a splash of veggie broth. Wrap in tin foil, and/or parchment and roast at 400 degrees in a regular or toaster oven, about 20-25 minutes, until garlic just starts browning.
  2. Bring a pot of water to a boil and cook peeled potatoes, yellow pepper, carrots and onion until potatoes are soft enough to pierce with a fork, about 25-30 minutes. Drain veggies and place on plate to cool slightly. You can reserve some of the cooking water to thin out sauce if needed, depending on what you are using it for.
  3. Place potatoes only into a high speed blender (if you don’t have a high speed blender use a regular one, but consistency may not be as creamy, smooth or gooey). Blend on high until you get a gooey sticky consistency. If you have a Vitamix, use the tamper tool to push down the potatoes. If you don’t have one, then you will need to stop and push down the potatoes every once in a while. Afood processor can also work.
  4. Once potatoes are blended and gooey, add pepper, carrots, onion and garlic to the blender and blend again until smooth.
  5. Add in the rest of the ingredients and blend. If you want to thin it out, add some of the reserved cooking water, 1 tablespoon at a time until you get the desired consistency. Eat some from the spoon, close your eyes and enjoy the falvor.
  6. Keep this cheese sauce in the fridge. It will thicken as it cools so when you take it out, heat it slowly and mix well to get the smoothness back. Add water if you need to thin it out. You can also freeze leftovers in a freezer safe container as it freezes great. Defrost slowly when ready to eat. You may think it didn’t freeze well, but as you heat it up the consistency comes back! You will need to mix it well as you did after cooling it in the fridge.
To use this sauce for a sharp flavored white Mac n Cheese:
  1. Cook your pasta according to package directions.
  2. Drain pasta reserving about 1 cup pasta water in case you want your mac and cheese a little thinner.
  3. Add the pasta back into the pot and add desired amount of cheese sauce. Mix well. Try and add a touch more salt if needed.
  4. If you prefer a thinner mac and cheese, then add pasta water 1 tablespoon at a time, mixing well in between additions, until you get the desired consistency. If your pasta is too starchy (as some gluten free pastas are) you can also use regular water to do this. Add salt if needed, it most likely will since the sauce is no longer as concentrated. Stuff into your mouth, make sure to take a breath every once in a while!
NOTES
If you don’t have a high speed blender, you can soak the cashews to help achieve a smoother consistency. Soak overnight, in hot water for at least 3 hours, or even boil for 30 minutes. A reader had the great idea of even boiling the cashews with the veggies! If you are allergic to nuts, you could try this without, but it won’t be as creamy. You can also try subbing with another nut if you are allergic to cashews, I suggest walnuts. The taste will change a bit, I did try it with multiple nuts and liked the taste of the cashews best. If you don’t have chickpea miso, you can try using a white miso although it will be a little more mild in flavor so you may need more. I did not add any liquid to this when I made it, but if you want it thinner and less gooey, thin it out with some water.

Tips to prep ahead: Cook the veggies and roast the garlic.

Baby/toddler food idea: This can be mixed into any baby food or be used for a toddler as a dip. You could also just blend the veggies on their own for baby.

 

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