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Amy at The Penny Pantry

Vegan Unprocessed Cheese Sauce

Adapted from "The Uncheese Cookbook" by Joanne Stepaniak
Print Recipe
Prep Time 10 minutes
Total Time 20 minutes
Course: Sauce
Ingredients Method

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

Method
 

  1. Boil potato, carrot and onion together until soft, 10-15 minutes. You may need more water to cover.
  2. To a blender add silken tofu, nutritional yeast flakes, lemon juice, salt, onion granuals, and garlic granuals.
  3.  Using a slotted spoon, add cooked carrot, onion and potato to blender with other ingredients. Pour in about half of the water.
  4.  Pureé on highest setting until velvety smooth, adding more cooking water as needed. Scrape down sides if needed a few times. 
  5. 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! :)