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Vegan Unprocessed Cheese Sauce

Amy at The Penny Pantry
Adapted from "The Uncheese Cookbook" by Joanne Stepaniak
Print Recipe
Prep Time 10 minutes
Total Time 20 minutes
Course Sauce

Ingredients
  

  • 1 medium Potato, peeled and cubed I like to use yellow
  • 1 medium Carrot, peeled and sliced in thick pieces
  • 1/4 Onion, rough chop
  • 1 cup Water
  • 1/2 cup Silken Tofu
  • 1/2 cup Nutritional Yeast Flakes Use half the amount if using finer powder
  • 1 TB Lemon Juice
  • 1 tsp Salt
  • 1 tsp Onion Granuals
  • 1/4 tsp Garlic Granuals
  • 1 TB Miso Optional
  • 1 TB Brown Mustard Optional

Instructions
 

  • Boil potato, carrot and onion together until soft, 10-15 minutes. You may need more water to cover.
  • To a blender add silken tofu, nutritional yeast flakes, lemon juice, salt, onion granuals, and garlic granuals.
  •  Using a slotted spoon, add cooked carrot, onion and potato to blender with other ingredients. Pour in about half of the water.
  •  Pureé on highest setting until velvety smooth, adding more cooking water as needed. Scrape down sides if needed a few times. 
  • Taste, and adjust for salt. You can also add more lemon juice. Adding 1 TB brown mustard OR 1 TB miso is nice and changes the flavor profile, so add those if you like. The texture of this is great, and really mimics a "Processed" Cheese Sauce, but with healthy ingredients. Enjoy! :)