Melty Cheese Mock Cheese Sauce
Indulge in the creamy, velvety goodness of this Melty Cheese Mock Cheese Sauce, a plant-based alternative that’s as satisfying as the real deal! Made with wholesome ingredients like russet potatoes, carrots, and cashews, this dairy-free cheese sauce gets its irresistibly cheesy flavor and vibrant color from nutritional yeast, paprika, and a hint of turmeric. Perfectly balanced with a squeeze of lemon juice and subtle garlic and onion notes, it blends into a luscious, pourable sauce in minutes. Ideal for vegan mac and cheese, nacho drizzles, or as a dip for veggies, this recipe is quick to make, health-conscious, and incredibly versatile. Plus, it's gluten-free and made without processed ingredients, making it a guilt-free comfort dish you'll love to share!
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Recipe Information
Ingredients
- 1 medium Russet potato
- 1 medium Carrot
- 0.5 cup Cashews
- 0.25 cup Nutritional yeast
- 0.75 cup Unsweetened almond milk
- 2 tablespoons Lemon juice
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Paprika
- 0.25 teaspoon Ground turmeric
- 0.5 teaspoon Salt
- 2 cups Water
Instructions
Peel and dice the russet potato and carrot into small chunks for faster cooking.
In a medium saucepan, bring 2 cups of water to a boil. Add the diced potato and carrot, then simmer for 10-12 minutes or until both are fork-tender.
While the vegetables cook, soak the cashews in warm water for 10 minutes to soften them further.
Drain the potatoes, carrots, and soaked cashews, reserving 1/4 cup of the cooking water.
In a blender, combine the cooked potato, carrot, drained cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, paprika, turmeric, salt, and the reserved 1/4 cup cooking water.
Blend on high speed until the mixture is completely smooth and creamy. Scrape down the sides as needed to ensure everything is well incorporated.
Taste and adjust seasoning as needed, adding more salt, lemon juice, or nutritional yeast to achieve your desired flavor.
Transfer the sauce to a small pot and warm over low heat if necessary. Stir frequently to prevent sticking.
Serve immediately over pasta, drizzle on nachos, or use as a vegetable dip. Leftovers can be stored in an airtight container in the fridge for up to 5 days and reheated gently on the stove.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 7.5 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 432 mg | 33% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1706 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
