- Prep-time: / Ready In:
- Makes 3½ cups
- Serving size: ¼ cup
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With the look, taste, and texture of a creamy cheese sauce, this vegan cheesy sauce recipe is pure genius. Nutritional yeast and miso paste give the potato-cauliflower base a distinctly cheesy flavor, while mustard and vinegar add tang and ground turmeric lends an appetizing golden color. Use the sauce in any dish that calls for cheese: nachos, mac and cheese, baked potatoes. It’s even great on its own as a dip. It will keep up to a week in the fridge, though it doesn’t freeze well, as cold temperatures will make the potatoes in the base gummy.
5 Ways to Use Vegan Cheesy Sauce
1. Pour it over steamed broccoli and baked potatoes for stuffed potatoes
2. Pour it over tortilla chips and top with sliced jalapeños for plant-powered nachos
3. Add it to pasta and peas for easy stove-top mac and no-cheese
4. Use it as a topping on veggie burgers
5. Serve as a dip with crudités
Recipe from Forks Over Knives Family
Ingredients
- 1 pound trimmed cauliflower, cut into 1-inch florets (about 5 cups)
- 1 medium Yukon gold potato, cut into ½-inch pieces (about 2 cups)
- 2 small garlic cloves
- ⅛ teaspoon ground turmeric
- ½ cup nutritional yeast
- 2 teaspoons white wine vinegar
- ½ teaspoon dried marjoram, crushed
- ½ teaspoon white miso paste
- ¼ teaspoon yellow mustard
- ½ cup unsweetened plant milk, such as almond, soy, or rice
- Sea salt
- Freshly ground black or white pepper
Instructions
- In a large saucepan, combine the cauliflower florets, potatoes, garlic, turmeric, and 1 cup water. Bring to a boil; reduce heat. Simmer for 10 minutes or until vegetables are very tender. Cool slightly.
- Transfer the vegetable mixture to a blender. Add nutritional yeast, vinegar, marjoram, miso, and mustard. Cover and blend until smooth and creamy, adding enough of the milk to reach the desired consistency. Season with salt and pepper.
Per serving (¼ cup): 38 calories, 6.3 g carbohydrates, 3.2 g protein, 0.6 g total fat, 0.1 g saturated fat, 0 g cholesterol, 64 mg sodium, 2.2 g fiber, 0.8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (10)
(5 from 3 votes)Answering my own question, I hope, helping others too: found several sources stating 1 cup diced potatoes weighs about 4.5 oz. So here we need 9 oz.
None of my usual yukons would be 2 cups once chopped. It's the only ingredient without more detailed measurements - could you give a weight, please? I don't want the balance to be off. Thanks in advance.
When you add the cooked vegetable mix to the blender, are you including the water?
Hi Marie, The vegetables will likely have absorbed most of the water in Step 1. But if there is any water still in the pot, no need to drain it off before transferring it to the blender; it can go into the blender with the veggies and other ingredients. Thank you, Courtney, Editor Forks Over Knives
Nice.
Such a great, healthy alternative!! I added smoked paprika and onion powder for added flavor. This can be used with so many dishes! Love it!!
Thank you so much for these wonderful sauce recipes. These recipes are just what I was looking for to brighten up my meals!
I love these ideas but I am intrigued to find out if many of these can be canned? Since I read that some do not freeze well. It would be awesome if ways of preserving these sauces or provided
Can you use frozen cauliflower "rice" in place of fresh cauliflower, and if so, how many cups? Thank you so much for this great healthy substitutions article with recipes and links! Thank you!
Yes, I've used the cauliflower "rice" before. Since the recipe calls for 1 pound cauliflower, I substitute the same weight of the "rice" or something approximate. For example, if your "rice" comes in a 14 or 15 oz package, that's still close enough to 1 pound.