Vegan Cheesy Sauce is a plant-based culinary marvel that not only tantalizes taste buds with its rich and creamy texture but also offers many nutritional benefits. At its core, this sauce harnesses the power of nutritional yeast, a robust source of B vitamins and protein, lending it a distinctly cheesy flavour. Additionally, including diced carrots, brown onions, and potatoes provides a nutrient-packed foundation. Carrots offer a vibrant hue and a dose of beta-carotene, vital for eye health, while onions contribute antioxidants and essential nutrients. Potatoes, rich in vitamin C and potassium, bolster the sauce’s creamy consistency, making it a wholesome and hearty addition to various dishes.
Complementing the vegetable base, raw cashews infuse the sauce with a creamy texture while delivering healthy fats and plant-based protein. The addition of minced garlic not only enhances the flavour profile but also offers potential immune-boosting benefits. The seasoning blend of ground black pepper, dry ground mustard, and smoked paprika not only elevates the taste but also provides a kick of antioxidants and anti-inflammatory properties. Lime juice adds a refreshing zest while contributing vitamin C, and tamari sauce enriches the umami depth of the sauce. When combined with plant-based milk, this amalgamation forms a creamy, dairy-free alternative that’s versatile and nutrient-dense.
Not only does this Vegan Cheesy Sauce offer a delectable alternative to traditional cheese sauces, but its ingredient composition underscores a nutritional powerhouse. Packed with essential vitamins, minerals, and antioxidants from the diverse array of plant-based ingredients, this sauce not only caters to those seeking a dairy-free option but also promotes a wholesome dietary choice.
Vegan Cheesy Sauce
- ½ cup nutritional yeast
- 1 large carrot diced
- 1 small brown onion diced
- 2 medium potatoes diced
- 2 cloves garlic minced
- 1 cup raw cashews
- ½ tsp black pepper ground
- 1 tsp dry mustard ground
- 1 tbsp lime juice
- ½ tbsp tamari sauce
- 1 tsp smoked paprika
- 1½ cups plant milk
- Soak cashews in hot water for 10 minutes, then drain.
- In a pot, boil the potatoes and carrots until soft.
- At the same time, in a small amount of vege stock or water, dry-fry the brown onion and garlic.
- Once the potatoes and carrots are soft and the onion is transparent, remove from heat and allow to cool.
- Add all ingredients to a high-speed blender. Blend until all is combined, and the mix is smooth.
- Cool in fridge in a sealed container until required.