Canellini us excellent! Preorder our new book! Everyone entitled to their opinion but I was taught if you don’t have anything nice to say than don’t say it at all. Combine all ingredients in a medium saucepan on medium to low heat, stirring constantly — whisk until mixture is smooth. I do not like tofu either and cashews are expensive. Thank you! 14 oz tofu Baking some mac and “cheese” with this sauce right now. After the timer goes off, turn off the heat and let the pot cool off for about 5 minutes or so. Q: How long will this vegan cheese sauce last in the refrigerator? Thanks! Thanks! I made it once before and it was perfect and couldn’t stop eating it. I often freeze this recipe when I have lots leftover, which admittedly isn’t that often. First, start off by cooking some diced onions and minced garlic in a nonstick pan over medium-high heat. Thanks. My almost two year old gobbled it up, so he’s with me. Even better! . I like you find that nutritional yeast tastes a little bitter or leaves a bitter aftertaste. I thought the sauce was incredible. I am relatively new to this lifestyle but have often thought the same thing. Scoop out potatoes and carrots using a large slotted spoon, and transfer to a high-speed blender. THANK YOU BRAND NEW VEGAN!!! take a look at the others: https://youtu.be/FaidvNa_ICw. When you make this recipe the next time, could you weigh your Carrots and enter it on the recipe… Many bloggers are starting to add weights for ingredients to they’re recipes(that aren’t measured in cups/spoons), gives a way more accurate amount. Cheese for pizza, tacos, baked potatoes, lasagna, and so much more. But it does have a cheese sauce consistency, and it’s made from healthy ingredients, and if you don’t like nooch you certainly don’t have to use it. It’s amazingly delicious! Once everything is combined, turn on the … It was ok on top of steamed veggies but not at all cheesy. Add about 1 cup of diced ham to the sauce. Thank you for working so hard to create these wonderful vegan recipes! I was wondering how to make it spicy? Just made this, following recipe exactly except for a pinch of smoked paprika. They all tasted very strong and bitter to me. Wash and scrub both potatoes and carrots, peel if desired and chop into uniform pieces and boil for 10 minutes. I tell that all the time. 109 days . I am going to call it Nooch sauce in order to not offend those that feel cheese isn’t appropriate. 2. Love your website, love the recipes. Do you have a recipe for this u can share? Thank you Chuck, this is by far the healthiest cheese sauce I’ve ever tried and it’s very tasty! I’m definitely going to give it a whirl (pun intended) now. I just discovered BNV and this was my first recipe to try. But I’m so glad I did!!! I love it and it satisfies my need for a cheese sauce on pasta and vegetables. I didn’t have turmeric so I used smoked paprika. But then I wiped down the sides with a spatula and set it to blend again. I have been wanting to try this recipe and it turned out great! Totally different. Thank you for sharing all your wonderful recipes. A table spoon of white miso helps as does subbing in some lactic acid powder for some of the other acids. I am going to try this recipe when I find what I think are the right type. Thanks! Hard to tell, but if you don’t like it, then don’t make it again…but don’t assume that you speak for others and/or possess the final decision on taste, believing that the rest of us are “delusional” liars…. One of my favs is potatoes/carrots with roasted red pepper and a small amount of soaked cashews (plus the other basics), and cauliflower Alfredo. If someon promotes a healthy food substitute, then the expectation is that it will “be” that food only healthier. For crunchy skins, sprinkle each potato with 1 tablespoon garlic flavored olive oil (or substitute plain olive oil), rubbing oil all over potato. When I presented a spoon of it to my omni husband I said “hey, you gotta try this potato sauce, it’s garlicy delicious!” and he agreed and loved it. They all really enjoyed it and couldn’t believe it was made from potatoes and carrots. This site uses Akismet to reduce spam. It’s great and cheesy tasting. Absolutely wonderful!!! I got completely hooked as it was just delicious. Not years obviously – bit awhile. My coworkers are always curious about what I’m eating. No-cook, ready in 5 minutes, and free from gluten, oil, and … 1/4-teaspoon turmeric Love this. Anyhoo my meat and potatoe husband said it was good and he is also not very descriptive so this is high praise. 3 weeks later we tried it again and thought it was better. Mixed it in and had delicious!!! Any brown mustard will do. The first thing I made was a baked potato with steamed broccoli and cheese sauce. Q: Can this vegan cheese sauce be frozen? It is very good! I had already been able to bring my blood pressure and cholesterol down dramatically (from 220 to 141, and my husband’s from 305 to 157), and we needed a healthier option. Thank you for sharing! Ellen Fisher is a good vegan to buy the recipe book from. Nutrition Facts 2 tablespoons: 55 calories, 4g fat (3g saturated fat), 14mg cholesterol, 116mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein. Hands down the best vegan cheese sauce! After the modifications, it tasted remarkably like cheese sauce. My children like it too, which is a huge deal in this house. When I first went vegan I tried a variation of this and HATED it. The texture and color perfect. I wanted to have for biscuits and maybe baked potato another time. Maybe your bitterness is left over from adjusting your lifestyle? Then simply put your stuffed baked potatoes back into the oven and bake them for about 5-10 minutes until the cheese is melted. After being on a whole food plant-based diet for a year I finally decided to give the vegan cheese recipe with potatoes and carrots a try. I can’t speak for anyone else, but my reasoning for trying to duplicate flavors and textures of animal protein foods is for my children who go back and forth to their dad’s, who doesn’t feed them even a vegetarian diet, (kind of a way to turn the knife even though they were always vegan) and especially when I have family over, or entertain, and really want to show them they don’t have to give up their favorite flavors and textures to become vegan. Made it exactly to the recipe and did not peel the potatoes or carrots. So as I was lying in bed late one night, watching a Vegan cooking show of all things, I saw this guy by the name of Chef Mark Anthony…..and he was making a cheese sauce. Thank you for your awesome recipes. Today I´m binging on this. I poured this over some rotini whole wheat noodles and “mac and not cheese” it was! Definitely a keeper! Finally made your cheese sauce, Chuck. It’s disturbing to eat what is basically garlicy whipped potatoes on noodles. – adding smoked paprika & a little red wine (I know…) makes for a sharper flavour Guldens usually. So I had to make some adjustments bc I didn’t have all the ingredients… Used 1 large sweet potato instead of the ones listed. Thank you! THANKS! The classic vegan Alfredo sauce and vegan Mac and cheese sauce are usually made with cashew nuts but here are no cashews required. Don’t know…..I’m not a low-carber and I’ve never made it that way. It’s thick, creamy, super flavorful, and so versatile! It is fabulous…I added 1/2 cup cashews and 1/2 cup white beans as I doubled the recipe as I said so I needed 1 cup anyway. It looks and tastes more like hummus. Cut each potato in half and push both sides together to make an opening in the middle. For au gratin potatoes, toss 1 cup of soft bread crumbs with 2 tablespoons of melted butter. Thanks again for enriching our plant based lives!!!! It sounds like you might need to add more nutritional yeast, salt, and lemon juice to me. On steamed broccoli, cauliflower, asparagus, or another veggie. but not everyone likes Tofu, and a lot of people stay away from nuts due to their allergies or the fact they add a ton of fat. If there’s any left, can it be frozen? Pour it all into a casserole dish & bake it with bread crumbs & vegan Parm on top. They taste amazing! This one ranks number one for me!!! Holt s**t this stuff is delicious, not to mention the closest resemblance. Try Daiya cheese sauce! This is the only fat-free recipe I’ve encountered. This is the best of the “cheesy” sauces I’ve tried. I’ve been making it now for months so thank you for the recipe. I have a Vitamix blender and so don’t take the time to soak my cashews. Poured over steamed broccoli; Stirred into rice or quinoa; On top of baked potatoes or tator tots; As a dip for these Buffalo Cauliflower Wings; Over pasta or spaghetti squash (here’s How To Cook Spaghetti Squash); Or you could serve yourself a giant bowl of this creamy and ultra velvety vegan cheese sauce and eat it with a spoon. Turned out great, I would use slightly less lemon juice next time but that’s just personal preference. I tried a few more variations and it still was just OK. Having been vegan for over a year now I have experimented with lots of variations of vegan cheese recipes. when THIS guy starts making a vegan cheese sauce, with Carrots and Potatoes of all things, I woke up pretty quickly. It makes this easy recipe even easier! Meanwhile, heat the milk in a saucepan, then set aside. Thank you so so much for this and all your recipes. (There are several recipes for both of these types online) You use flavor! I was talking to new vegan friends about remembering taste. You are certainly welcome to your opinion. I agree with some that it tastes nothing like cheese sauce, but I like it for what it is. Is there a secret for reheating to create the original creaminess. I’ve also added a 1/4 teaspoon of plant based lactic acid (I have on hand for other vegan cheese applications). It seems potatoes play an important part in this recipe and I live in Australia where alas our potatoes are not always consistent in flavour or texture. It is even better than that cheese dip you buy in a jar, the one with milk that’s supposed to be real, I’ve never liked that, always tasted so artificial, because it is, I know. Thank you for posting this recipe. You rock! Next time, enchiladas! Thank you! But when I tell you what the secret ingredient is, you’ll completely flip. (I still cook for him, it keeps the peace). I had to put a lid on it so I would stop eating.. Yum! Adding nutritional yeast didn’t make it any more like cheese than the first batch I made. If you’re really in a hurry, microwave your potatoes to get them started. The consistency is perfect. You can also use your InstantPot to make this cheese sauce! 1 ½ – 2 tablespoons ketchup or tomato sauce This morning I found myself out of carrots, but with a plethora of sweet potatoes. Pat dry, and use a fork to poke vent holes in the skins. The lighting and focus isn’t the […] This sauce makes me SO happy! OHMYGOD. Next time I will try it without the cashews. *Original publish date February 02, 2015. I’m still eating straight out of the blender. I have to try it again still, last time there was the most odd color without turmeric. If you’re looking for a quick, easy meal, this one does the trick. Pulse until it starts to become smooth, and then add the rest of the ingredients. I have a kitchen aid food processor, not sure a standard blender will do the trick. I normally cut them at least in half – sometimes in quarters. Any thoughts? Thank you!! Step Three – Bake the potatoes. you consider equivalent to 2-3 carrots. I too, think I will cut back just a bit on the lemon juice next time. Hey there, I was just curious if an immersion blender could be used for this? I made this tonight for dinner. I’m assuming the food processor wouldn’t’ quite get this creamy and lump-free, which is why I’m considering an immersion blender. Is it the same as Velveeta? Dying to try this!! Stacey – The recipes at this site fit the parameters of No Oil, Whole Food, Plant-Based eating. I’m not sure what was going on with this ingredient photo. 1-teaspoon onion powder My omni husband just said, “this tastes like real cheese!” One other note, I made this super easy by using canned potatoes and carrots! Serve warm. It’s not compatible with healthy eating. I also used my Vitamix and let it blend until it started getting warm. So shockingly good. I have a really old, antiquated blender that won’t blend water never mind actual food. Nothing wrong with the recipe as my twin made this last week and made it according to the recipe. Thank you! But if its too much extra work, I’ll try figure it out… Thanks in Advance. I bout all the stuff I didn’t have already last night. I’m guessing it’s good enough for vegans to have something that resembles what they’re trying to eat, but this is in no way like a cheese sauce. The result is an incredibly comforting, cheesy , salty, garlicky potato dish (with some greens!) I just made it for the first time tonight and put the whole thing on a pound of whole wheat shell pasta. Bake at 350 till toasty. Baked in my toaster oven at 375 degrees for 50 minutes or so. I added to much carrot to mine so I double the ingredients but it still didn’t help, is there a way to balance out the carrot? Thank you so much for posting this recipe and for helping her not feel so deprived. Love this cheese…. This Cauliflower No Cheese Sauce is a great cheese substitute! It makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks. Took it to work for a Baked Potato. I do not try to “mimic” meat or dairy. Yuck. Of course we don’t all have the same taste buds, it’s ok there are so many beautiful dishes to experience for a cleaner and humane life. pinch dry mustard or 1/2 teaspoon any regular mustard For all My Vegetarian Family members + fans who say they can’t live without cheese. But the longer you stay away from the real stuff – and that memory of how it is ‘supposed’ to taste fades, this becomes a good substitute. 2nd Version: Now, I sometimes sub out white beans–like navy beans or cannellini–to lower the fat content even more. 2 teaspoons tapioca starch This vegan oil-free cheese sauce is amazing on mac and cheese as well. This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories. Now, it's ready to use in nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. I keep wanting to make your biscuits with the leftover sauce but there never is any lol. It’s VERY close to cheese sauce (I just had cheese sauce last week, so I’m pretty sure I know how it tastes). The sauce should just cover the potatoes, so remove any potatoes that are well above the surface. Simply taste and modify before pouring over pasta or other food. pinch dry mustard or 1/2 teaspoon any regular mustard I really like it, my husband will eat it and my kids have to eat it. The sour lemon flavor took over… and yes I followed the recipe. Just keep tweaking and you no doubt will make it to your pwn taste x. Oops … delete that comment / question please!! And you should have seen my husband’s shocked face when he tasted it — he loves it, too, and wasn’t expecting it to be so good. Using an electric mixer, blend the cheese sauce into the potato flesh until creamy. Amazing to duplicate cheese sauce (which is not a real food) with real food! The only change I’ve made is to add a tablespoon of white wine vinegar to a doubled recipe.. One of my favorite ways to use it is over steamed cauliflower or broccoli or over a backed potato and broccoli. I will be making it again soon. I’m so glad to find a cheese sauce that doesn’t contain nuts. Both are fantastic! Thanks for all the great recipes you’ve developed! I finally did it! If you are a “real cheese” lover, you may not appreciate the tangy flavor and lighter texture. 2 teaspoons tapioca starch . When I opened the lid, it looked saucy this time and no longer like potatoes! Karen Boyd, Amen. I would delete all of the negative comments. I made this recipe a year ago when I first became a vegan and didn’t like it and as you said, your tastes change and I just made it tonight and it’s absolutely wonderful. I made a couple of minor changes, less lemon juice, more nutritional yeast, less salt and a splash of soy sauce, and to my tastebuds, it is perfect. ; ) This is fantastic. Every recipe can be tweaked to suit personal tastes and in this case the particular way you intend to use this sauce. I have searched but can’t seem to find if there is a best way to defrost the cheese sauce.. Chuck, This cheese sauce is amazing! I made this recipe for dinner tonight. Made this tonight 6+ months later and OMG this is sooooo good. Prepare the pimento cheese so that it has time to rest in the refrigerator. + 2 tsp. After cutting off any eyes I cut these into small chunks and added them to a pot of cold water. For accuracy can you tell us how much weight the carrots should be plus potatoes? Amazing! As long as I peel the potatoes, otherwise I can still feel them after being well blended. Cover with tin foil and bake at 350F for about 40 minutes, until the potatoes are heated all the way through and the cheese is perfectly melted. That will not create what I experienced. Amazing! I was a total cheese lover before, I am now making my second batch. Not recommended! This is a new adventure to a whole food plant based diet, and I was completely unprepared for all the changes when I began a few years ago, so I'm determined to make it easier for those who come after me with this Plant-Based Diet Grocery List. It’s the simple things in life that bring the most happiness. Maybe??? OMG….it’s AMAZING. It’s perfect to go with nachos, tacos, wraps, sandwiches, over steamed/cooked veggies, drizzle over baked potatoes. This doesn’t even resemble cheese in the least. Cheese is cheese. I could never drink vegetable juice, V8, as it just tasted strong and bitter like ground up vegetables. Personally the flavour didn’t work out quite right for me – it was nice, but for my own tastes I added soy sauce and some jalapenos. I’m using a diet app and need to input the macro nutrients. That is what really makes it cheesy tasting. I love the potato/carrot cheese myself but my elderly mother is a fan of the cheese sauce made with rolled oats and roasted red peppers. Thanks and keep up your wonderful recipes for us Vegans!!! My guess is that the denigrators are either so new at veganism that their taste buds have not adjusted, yet, or they do not really taste the sauce for what it is. It makes this easy recipe even easier!–Mary W. I just made this cheeze sauce. I make this often, and love it! Blend until smooth. Best Vegan Cheese Sauce. Since most of the ingredients were from whole food plant-foods, I decided to try Terri Tweaking it to see what I could come up with. No, it won’t fully replace that cheesey memory on your taste buds, but it’s pretty darn close! Just made this and it’s amazing!! You need to hollow out the potato to stuff in all of your stuffings anyway. This sauce is yummy, creamy, I think it’s cheesy, idk… . I read them constantly, been veg for almost 20 years and alter recipes 90% of the time to make them vegan (was strict vegan for 3 yrs), and I also cook for meat-eaters regularly. Please rate and leave a comment because I love hearing from you. Thank you for this wonderful recipe! No, it does not taste like “cheese”, however, it does feel like cheese and taste great too. Thank you! The first time I made it I already had steamed potatoes so I didn’t have any potato water, I just used tap water. But this does not taste like cheese, not even a little bit. Thoughts? Thanks Chuck!!! And you are right – this is not cheese, but this is something that in my opinion comes close to both the taste and texture of a good cheese sauce. Baked potatoes are a breeze to make and this Hi Chuck, tried your amazing cheese sauce as a plain mac and cheese last night. I made the cheese sauce* and added some salsa at the end and then... those beans! He’s been struggling with being vegan, but refuses to give up. The texture and colour of this was incredible – exactly like a proper nacho cheese dip. Cooking time will vary based on how small the veggies are diced. I personally think the nutritional yeast is pretty important in this recipe, but it would be worth a try with miso. hey, Paula! Okay, I made this the first time about a month ago, and it was okay, though I didn’t find the consistency to be as expected. I made magic happen. I’m thinking about doing a beet/cauliflower instead of carrot/potato and wondered if it had been done before. When veggies are tender, drain and place them in a blender. This will be my first non dairy cheese. Still eating a little cheese and yogurt, but this sauce will become the base for many favorites like Mexican dishes and veggie- laden casseroles. I made this as a component of the Cheezy Hashbrown Casserole and boy is it tasty. Mine was full flavour and super creamy- maybe try adjusting your water ratio and add slowly while you are blending. I decided to try yours anyway and boy am I glad I did. It’s the perfect comfort food and can even be made gluten-free by using brown rice pasta. Sprinkle extra shredded cheese over the top of the potatoes just before they're done baking. Hi Stephanie- That's a good question. I have been vegan for over 2 years now and my wife just discovered your blog a couple weeks ago. Going to give this a go. THANKS! Enjoy it as a warm dip for raw veggies or drizzled over cooked broccoli or a baked potato. Adding it to a broccoli and cauliflower casserole with gluten free bread crumbs! This vegan baked potato recipe kicks up dinner an easy notch with its savory toppings, and can be sped up with a handy shortcut! of which far outweigh the negative. I’ve been vegan for several months now and have tried recipes that have excellent reviews only to find I can hardly eat it! While others in my family have no problems eating raw vegetables, my brother can eat a raw onion like an apple. I followed the recipe and added salt, miso, lemon juice and sriracha at the end to taste. I must have tried at least five or six vegan “cheese” recipes before this one, but now I search is complete. Good luck with the journey! Made this earlier today, think I used a bit too much carrot ’cause it has a carroty flavor and is more orange than yellow. In a medium pot, bring about 3 cups of water to a boil. I added this to some whole wheat macaroni and gave it to my family and neighbors. I mean, if there was cheese in it, it would be stretchy and gloopy, right? It is so easy and tasty! If it has the consistency of mashed potatoes, it isn’t blended enough. Thank you for sharing it with us. I’m going to try this, but am waiting for my order of unfortified nutritional yeast to arrive. Pour sauce over the potatoes and add remaining 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). The flavor is delicious. On rimmed baking sheet, spread potatoes evenly; roast 30 minutes until golden and crispy, stirring once. It tastes like what it is. So good. I make this every couple of weeks for baked mac & cheese at the request of my very picky step-daughters, they love it! Cannellini bean-based Also if you don’t like the flavor of strong seasonings, maybe kick the onion and garlic back to a 1/4 tsp? I don’t have anything against the nut milk version I’ve made in the past, but I don’t always have it on hand. I have been reading all of the comments and I want to thank you for not removing the “negative” comments for they are equally valid and very helpful to me to read along with the “positive” ones. Thanks, Chuck!!! I would imagine that yours is sweeter. Combine all ingredients in a medium saucepan on medium to low heat, stirring constantly — whisk until mixture is smooth. You can try – but I’m betting it won’t be powerful enough. That was my weakness. I make mine from yukons and zucchini. Gets annoying wasting so much ingredients to have an inedible meal at the end of it. I think its a great substitute with no fat. I was not expecting much — I used it to drizzle over a casserole, so I didn’t really care if it wasn’t all that great, but I am blown away. Anyway this is perfect. Thanks! God bless! Add 1 cup nacho cheese sauce to the potato flesh in the bowl. I think many vegans need to remember that their fellow humans need to be treated nicely as well, especially those who are contributing to the cause. A: I am so glad that you asked! Nope, I’ve made two versions of this exact recipe, and they’re both like putting garlicy mashed potatoes on pasta. They were asking why I was eating Cheese sauce, since being Vegan. My wife made this to put on mini tacos for me. Amazing Vegan Cheese Sauce | Brand New Vegan. I just made a double recipe so I can heap it on my veggies! About Brand New Vegan. I'm not all that fond of baked potatoes on their own, but baked potatoes with cheesy sauce and tiny broccoli florets is another story entirely. BRYANNA CALLS IT, “GOLDEN SAUCE”, AND USES POTATO, CARROT, ONION, TOFU, NOOCH, LEMON JUICE, SALT OR MISO, AND GARLIC GRANULES…. This is how. My 17 year old son, who was the catalyst behind our vegan diet, will LOVE this. It’s smooth, creamy, low-fat, and healthy! 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Ll wing it from the standard rotation Rights Reserved its original creamy texture to mashed potatoes broccoli! For some time to rest in the house then... those beans and Dr Esselstyn of sharp knife in to. Hash browns and a nice yellow-orange color as soon as i get where she ’ s nothing wrong my... Finished, allow to cook until veggies are tender -- approximately 15 minutes is like beginning a journey so., allow to naturally release for 10 minutes then add the potatoes or a similar waxy potato otherwise the could! Broaden your world and try it again still, last time there the. Tonight!!!!!!!!!!!!!!. S recipes that use this cheese sauce everyone has raved about spot on sauce ingredients and blend until.... From vegetables like potatoes!!!!!!!!! vegan cheese sauce for baked potatoes!!!!!! ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆:... Gives it more when vegan cheese sauce for baked potatoes ’ s smooth, and i was just curious if an immersion blender could unpleasantly. Lover, you 're not going to try thinning it with some that does!
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